Cherry Pound Cake

Cherry Pound Cake | This pound cake incorporates maraschino cherries into the mix. Recipe contributed and prepared by Stacey Adger.

INGREDIENTS

1¼ cups butter, softened
2¾ cups granulated sugar
5 eggs
1¼ teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup evaporated milk
2-2¼ cup drained maraschino cherries
Icing sugar

PREPARATION

Preheat oven to 350.
Grease and flour a 12-cup Bundt pan.
Beat butter, sugar, eggs and almond extract in large mixing bowl on low speed until blended. Beat on high until light and fluffy. Approximately. 5 minutes.
Combine flour, baking powder and salt in a medium bowl. Alternately add dry ingredients and evaporated milk to mixture. Gently mix after each alternating addition.
Gently incorporate cherries.
Turn batter into the pan. Bake for 55 minutes.
Loosely cover with foil. Bake another 15-20 minutes. A toothpick should come out clean.
Cool 5 minutes. Invert cake onto cooling rack. Cool completely. Drizzle cake with sugar topping just before serving.

Makes about 12-16 servings.

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