Recipe

Christmas Gift Cherry Pound Cake Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 months, 3 weeks ago Makes a wonderful gift for anytime...perfect as a hostess gift. From the Eagle Brand people. Prep:25m Cook:20m Servings:8	Mystic_rive
	margarine sugar eggs vanilla flour salt evaporated milk maraschino cherries

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Ingredients

1 1/4 cups butter or margarine, softened

2 3/4 cups sugar or stevia

5 large eggs

1 teaspoon vanilla extract

3 cups Pillsbury BEST® all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 (14 oz.) can EAGLE BRAND® Sweetened Condensed Milk, divided

2 cups quartered maraschino cherries, well drained, reserving 1/3 cup juice

Chocolate Frosting (recipe follows)

Crisco® Flour No-Stick Spray

Directions

PREHEAT oven to 350°F. Spray a 10-inch tube pan with flour no-stick cooking spray. In large bowl, with electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.

IN separate bowl, combine flour, baking powder and salt. Add dry ingredients alternately with 1/2 cup EAGLE BRAND® to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into prepared pan.

BAKE 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.

SPOON Chocolate Frosting over cooled cake. Store leftovers covered.

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CHOCOLATE FROSTING

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In medium saucepan, combine remaining EAGLE BRAND® with 2 (1-ounce) squares unsweetened chocolate. Cook and stir over low heat until chocolate melts and mixture is thickened. Stir in cherry juice.

VARIATION

Holiday Mini Cherry Pound Cakes: Same recipe as above, using entire can of EAGLE BRAND® in batter and draining cherries completely. Bake at 350°F for 45 minutes or until light brown.

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