Cherry Pound Cake

Today I want to share with you one of the recipes that I made for our church bake sale. This bread comes from robinhood.ca and boy is it delicious!! Now it says to bake it in a bundt pan but I have made it using two loaf pans and also the mini loaf pans too. I have found the baking time to be about 55 minutes when making it in a loaf/mini loaf pan. My daughter is always asking me to make this for her.

Cherry Pound Cake

1 1/4 cups butter, softened
2 3/4 cups sugar
5 eggs
1 teaspoon almond extract
3 cups Robin Hood All-Purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup EVAPORATED milk, undiluted
2 cups quartered maraschino cherries, well drained (I use 3 - 10 oz jars)

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 350 degrees 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.

Dust with powdered sugar just before serving (I skip this part).

VARIATION:

Chocolate Chip Pound Cake: Omit almond extract and use regular or miniature chocolate chips instead of cherries.

Make: about 16 servings

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