Cherry Pound Cake With Cherry Nut Frosting

Unbelieveably rich and moist; a must for those of us who love cherries. My SIL, who makes it for her husband's birthday every year, shared the recipe with me.

• Ready In: 2 hrs
• Serves: 12

Ingredients

• 1  cup butter or 1  cup margarine
• 1⁄2 cup  Crisco
• 3  cups sugar
• 6  large eggs
• 3⁄4 cup milk
• 1⁄4 cup maraschino cherry juice, reserving remaining juice for frosting
• 3 3⁄4 cups flour, sifted
• 1  teaspoon vanilla extract
• 0.5 (10 ounce) bottle maraschino cherries, drained

• FROSTING

• 1 (3 ounce) package cream cheese, softened
• 1⁄4 cup butter or 1⁄4 cup margarine
• 1 (1 lb) box confectioners' sugar
• 1⁄2 cup coconut (grated, flaked, or shredded, opt)
• 1⁄2 cup  chopped  nuts (most use pecans)
• 1⁄2-3⁄4 teaspoon vanilla extract
• 0.5 (10 ounce) bottle maraschino cherries, drained
•  remaining cherry juice

Directions

1. Cream butter, crisco, and sugar; add eggs one at a time, beating well after each addition.
2. Add flour alternatively with milk & cherry juice; add vanilla.
3. Chop cherries and add to batter.
4. Bake in greased and floured 10" tube pan at 300 degrees for 1 1/2 hours.
5. FROSTING:
6. Cream together cream cheese and butter.
7. Add remaining ingredients and enough cherry juice to make icing smooth and spreading consistency.