Christmas Recipe - Cherry Pound Cake

Cherry Delicious Pound Cake

Makes : 3 loaves, 10 slices per cake.


Filling:
1 (21-ounce) can or 2 cups cherry pie filling
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon almond extract

Cake:
2 12 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup solid vegetable shortening
3/4 cup milk
4 large eggs


Directions :
1. Puree cherry filling;
2. Pour into a saucepan.
3. Combine cornstarch and sugar. Add to puree; mix well.
4. Cook, stirring constantly, over low heat until thick and bubbly.
5. Stir in almond extract. Set aside to cool.
6. Combine flour, sugar, baking powder and salt; mix will with electric mixer.
7. Add shortening; mix on low speed for 2 minutes.
8. Scrape down bowl; mix 2 minutes.
9. Combine milk and eggs; add in thirds to shortening mixture, scraping bowl
often.
10. Mix on low speed 5 minutes.
11. Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch
baking pans.
12. Using a pastry bag, pipe 1/3 cup cherry puree over batter in each pan;
13. Swirl cherry mixture through batter. Divide remaining batter evenly between
pans.
14. Pipe an equal portion of remaining cherry puree over batter in each pan;
swirl through batter.
15. Bake at 350*F 40 to 45 minutes, or until golden brown and wooden pick
inserted near center comes out clean. These cakes freeze well.


Courtesy : The Cherry Marketing Institute.