Pound cake never tasted so cheri-licious
and it makes a lovely addition to your holiday dessert tray.
Cherry Delicious
Pound Cake
- Filling:
- 1 (21-ounce) can or
2 cups cherry pie filling
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon almond extract
-
- Cake:
- 2 1/2 cups all-purpose
flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup solid vegetable shortening
3/4 cup milk
4 large eggs
- Puree cherry filling;
pour into a saucepan. Combine cornstarch and sugar. Add to puree;
mix well. Cook, stirring constantly, over low heat until thick
and bubbly. Stir in almond extract. Set aside to cool.
- Combine flour, sugar,
baking powder and salt; mix will with electric mixer. Add shortening;
mix on low speed for 2 minutes. Scrape down bowl; mix 2 minutes.
Combine milk and eggs; add in thirds to shortening mixture, scraping
bowl often. Mix on low speed 5 minutes.
- Portion 8-ounces of batter
into each of 3 lightly greased 8 x 4 x 3-inch baking pans. Using
a pastry bag, pipe 1/3 cup cherry puree over batter in each pan;
swirl cherry mixture through batter. Divide remaining batter
evenly between pans. Pipe an equal portion of remaining cherry
puree over batter in each pan; swirl through batter.
- Bake at 350°F (175°C)
40 to 45 minutes, or until golden brown and wooden pick inserted
near center comes out clean. These cakes freeze well.
Makes 3 loaves, 10 slices
per cake.
Nutritional facts not available.
Recipe and photograph are
provided courtesy of the Cherry Marketing
Institute.
