CHERRY POUND CAKE
Yield: 1 ten inch cake
• 1 ¼ cups butter, softened
• 2 ¾ cups sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk, divided
• 2 cups quartered maraschino cherries, well drained, reserving 1/3-cup juice
• Powdered sugar or chocolate frosting
In large bowl, beat with an electric mixer, butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
Combine flour, baking powder and salt. Add dry ingredients alternately with ½ cup sweetened condensed milk to creamed mixture, mixing lightly after each addition.
Fold in cherries. Turn batter into greased and floured 10-inch bundt or tube pan.
Bake at 350° F for 55 minutes. Cover loosely with foil, shiny side out; continue baking for 15 to 20 minutes or until toothpick inserted near center comes out clean.
Let cool in pan 5 minutes; invert cake onto rack and let cool completely.
Dust with powdered sugar just before serving or, spoon Chocolate Frosting over cooled cake. Store leftovers covered.
*Chocolate Frosting: In medium saucepan, combine remaining sweetened condensed milk with 2 (1-ounce) squares unsweetened chocolate. Cook and stir over low heat until chocolate melts and mixture is thickened. Stir in cherry juice.
Mini Pound Cakes: Same recipe as above only use entire can of sweetened condensed milk in batter. Bake at 350°F for 45 minutes or until light brown. Makes 6.
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org
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