Cherry Pound Cake
All purpose flour
-cherries, well drained
-sifted icing sugar to
Beat butter, sugar, eggs and extract in large bowl on low speed of
electric 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 12 cup bundt or tube pan. Bake at 350F for
55 minutes. Cover loosely with foil, shiny side out; continue baking
15-20 minutes, until toothpick inserted in centre come out clean. Let
cool in pan for 5 minutes; invert cake onto rack and let cool
completely. Dust with icing sugar just before serving.
In place of cherries, you can use regular or miniature chocolate
chips, or 2 cups of mincemeat. If using mincemeat, bake for 40
minutes after covering with foil instead of the 15-20.
Origin: Baking Festival 1994 Recipes, by Robin Hood, and Baker's.
Shared by: Sharon Stevens, Nov/94.