Cherry and Pecan Pound Cake
Cherry And Pecan Pound Cake is an impressive dinner. Made with 1 1/2 c. shortening, 3 c. sugar, 6 eggs, 3 3/4 c. flour and 3/4 c. milk, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Cream shortening and sugar in large mixer bowl until light and fluffy.
Add eggs one at a time, beating well after each addition. Add flour alternately with milk, beating well after each addition.
Stir in 1/2 teaspoon vanilla and 1 cup pecans.
Fold in 4 ounces cherries.
Pour into greased and floured tube pan.
Bake at 300Β° for 2 hours.
Cool in pan for several minutes.
Invert onto serving plate.
Beat cream cheese and margarine in mixer bowl until light.
Add confectioners sugar and remaining 1 teaspoon vanilla; beat until fluffy.
Fold in remaining cherries and 1/2 cup pecans.
Spread over cake.
Yield
16 servings.
π· Perfect Pairings
Complete your meal with these
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