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Cherry Pound Cake

1 cup butter
2 cups white sugar
3 eggs
3 cups flour
1 tsp. salt
1 tsp. baking powder
3/4 cup warm milk
1 tsp. vanilla
1 tsp. lemon extract
2 cups cut up cherries, maraschino or glaze.

Method: Cream butter and sugar well, then add lemon flavouring. Add well beaten eggs. Sift together dry ingredients, then add alternately with the milk to the above mixture. Lastly add vanilla and cut cherries, well floured. Bake until done, about 2 hours and 20 minutes in a covered tin at 325 (use foil to cover pan). Submitted by Dot Bailey

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