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

Frosting
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
*************NOTE**************
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!)