Monday, March 12, 2012

Maraschino Cherry Pound Cake

A couple of weeks ago I bought a jar of maraschino cherries for use in a punch recipe and ended up with a half a jar of cherries left over, and no use for them.  I decided to check online for a recipe to use up the rest of the cherries and came across this one.  I made a couple minor changes and tried it out tonight.... Holy Moly!!  Yummmoooo!!!!!

1 1/2 cups shortening
3 cups white sugar
1/2 tsp baking powder
1 tsp butter flavored extract
3/4 cup milk
1 cup maraschino cherries (divided 3/4-1/4)
3 3/4 cups all purpose flour

3 oz cream cheese
1/2 cup butter (softened)
2 cups sifted confectioners sugar
1/4 (of the divided) chopped maraschino cherries

1.  Cream together shornening and white sugar, add eggs one at a time, add flavoring
2.  In another bowl, combine flour and baking powder, add dry ingredients and milk, alternating a little at a time.  Stir in 3/4 cup of the cherries
3.  Pour batter into WELL GREASED bundt pan; bake at 350 for 1 1/2 hours.
4.  Frosting: cream together cream cheese and butter.  Gradually add confectioners sugar.  Stir in 1/4 cup of the maraschino cherries, frost cake when cool
Make sure you grease the pan VERY well!  This will stick to even nonstick pans if not.  Pam will not work as well (as you can tell by my picture!)


  1. How much flour??? It is missing from the ingredients. Thanks

  2. Just fixed it, sorry for the oversight!