Vanilla Butternut Pound Cake With Maraschino Cherries
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.
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INGREDIENTS
Nutrition- 1⁄2cup shortening
- 1teaspoon salt
- 2cups sugar
- 5large eggs
- 3cups sifted flour
- 6ounces evaporated milk
- 2ounces water
- 1cup chopped nuts
- 10
- 2tablespoons vanilla extract
- 2teaspoons butter-nut flavoring, see note
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DIRECTIONS
- Cream shortening and butter until fluffy. Add sugar and salt. Beat in one egg at a time.
- Combine evaporated milk and water (to equal one cup total).
- Add flour and milk mixture alternately, ending with flour. Add flavorings, chopped nuts and the maraschino cherries.
- Pour batter into a greased and floured tube pan. Place cake in a cold oven. Bake at 325 degrees until done-.
- Remove cake from pan while still warm. Ice as desired.
- 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!).
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