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J.C. Ryle
Cherry Pound Cake
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CATEGORY
CUISINE
TAG
YIELD
Eggs, Dairy
Cakes
24
Servings
INGREDIENTS
3
c
Sugar
1/2
c
Shortening
1
c
Butter
5
Eggs
3
c
All-purpose flour
1/2
ts
Baking powder
1/4
ts
Salt
2
ts
Cherry flavoring
1
c
Milk
1/2
c
Cherries in juice; chopped
INSTRUCTIONS
Cream sugar, shortening and butter; add eggs, one at a time. Add flour,
baking powder, salt, and cherry flavoring alternately with milk. Beat until
creamy. Stir in cherries. Bake in greased tube pan at 325 degrees for 1
hour and then increase heat to 350 degrees for 30 minutes.
NOTES : Cherry flavoring has been hard to find. I substitute juice from
the marachino cherries. I also add one tablespoon of vanilla to the recipe.
~ John Setzler
Recipe by: Margaret Davis - From her own cookbook Posted to MC-Recipe
Digest V1 #672 by John Setzler <jms@twave.net> on Jul 14, 1997
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