OLD FASHIONED CHERRY POUND CAKE RECIPE RECIPES

Steps:

• Preheat the oven to 325*F/165*C/ gas mark 3.  Butter an 8-inch tube pan really well and dust with flour, shaking out any excess. Set aside.
• Toss the cherries together with the 1/4 cup of flour in a bowl.  Set aside.
• Sift together the remaining flour and baking powder
• Using an electric hand mixer cream the butter, cream cheese and sugar together until light. Beat in the vanilla. Beat in the eggs one at a time, making sure they are completely incorporated before you add the next one. If the mixture starts to curdle, beat in a TBS of the flour.
• Gradually beat in the flour until thoroughly incorporated at a low speed. Fold in the cherries.  Spoon the batter into the prepared pan and sprinkle the walnuts on top.
• Bake in the preheated oven for 1 hour 20 minutes.  Cool in the pan for 5 minutes before tipping out onto a rack to finish cooling.
• Dust with icing sugar if desired and serve cut into wedges.   Store in an airtight container.

Steps:

• Preheat oven to 350°F. Place butter in the bowl of a heavy-duty electric stand mixer, and beat at medium speed until light and fluffy (about 6 minutes). Gradually add sugar, beating until blended. Beat1 more minute. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
• Combine flour and next 2 ingredients. Combine evaporated milk and cream; add to butter mixture alternately with flour mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape down sides as needed. Stir in vanilla. Pour batter into a greased (with shortening) and floured 10-inch (16-cup) tube pan.
• Bake at 350°F for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 1 hour; remove from pan to wire rack, and cool completely (about 1 hour).