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Mom's Cherry Nut Pound Cake

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Submitted by: mlfreese

 

This pound cake batter, which contains butter, shortening, sugar, eggs and flour, also has evaporated milk, walnuts, and marachino cherries. It's baked in a Bundt cake pan, or you may use loaf pans.
 

Ingredients

  • 2 sticks butter (at room temperature)
  • 1/2 c. vegetable shortening
  • 3 c. sugar
  • 2 Tb. imitation vanilla, butter, and nut flavoring
  • 5 large eggs
  • 1 c. evaporated milk
  • 1/4 tsp. salt
  • 2 2/3 c. all-purpose flour, divided
  • 1 c. walnuts, chopped
  • 1 (4 oz.) jar marachino cherries, drained & chopped

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Method

Grease and flour a 10-inch Bundt pan. In a medium bowl, cream together the butter, shortening, sugar, and vanilla flavoring. Beat in eggs, one at a time. Stir in the evaporated milk. Combine the salt and 2 1/3 cups of the flour; stir into the egg mixture. Toss the remaining flour with the walnuts, then add all to the batter. Mix well. Fold in cherries. Turn batter into prepared pan. Place cake into a cold oven, then set the oven to 300 degrees. Bake for 1 1/2 hours. Cool for 15 minutes, then invert the cake onto a plate. Makes 1 10-inch Bundt or 2 loaf cakes or 4 smaller loaves.

 

Notes:

 

Number of Servings: 20 slices

 

Submitted by: mlfreese ()

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