Cherry Pound Cake

READY IN: 1hr 5mins
SERVES: 6-8
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy.
  • Combine flour, baking powder and salt.
  • Add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition.
  • Fold in cherries.
  • Turn batter into greased and floured bundt or tube pan.
  • Bake at 350° for 55 minutes.
  • Cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean.
  • Let cool in pan for 5 minutes; invert cake onto rack and let cool completely.
  • Sprinkle with icing sugar to finish.
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