Name: Cherry Pound Cake
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

We must not conceal from ourselves that true Christianity brings with it a daily cross in this life, while it offers us a crown of glory in the life to come. The flesh must be daily crucified. The devil must be daily resisted. The world must be daily overcome. There is a warfare to be waged, and a battle to be fought. All this is the inseparable accompaniment of true religion. Heaven is not to be won without it. Never was there a truer word than the old saying, “No cross, no crown!” If we never found this out by experience, our souls are in a poor condition.

J.C. Ryle

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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