Vanilla Butternut Pound Cake With Maraschino Cherries

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

Haven't made this yet, but have been searching online for a bundt pan maraschino cherry cake and found this one on "baking911.com" after requesting.

Ingredients Nutrition

Directions

  1. Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
  2. Combine evaporated milk and water (to equal one cup total).
  3. Add flour and milk mixture alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
  4. Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees until done-.
  5. Remove cake from pan while still warm. Ice as desired.
  6. Note: The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. as llangrove's review of Aug. 17th 2010 states. (Thank you llangrove for that information!).
Most Helpful

5 5

I wish I could rate with 100 stars! My family has been baking this cake for 40 years.
It's wonderful! The flavoring might be a bit difficult to find, but can be ordered online from the Superior Prod. Co. Charlotte N.C. This is a superb alternative to the traditional style Christmas fruit cake, as many do not like the glazed fruit. I confess, I use 2 jars of drained maraschino cherries. Remember to start baking in a COLD oven! A wonderful recipe, Lorraine3 !