CHERRY POUND CAKE

Prep Time: 25 minutes

Makes one (10-inch) cake


11/4 cups butter, softened

23/4 cups sugar

5 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/4 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 (recipe follows)


1. 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.

2. Combine flour, baking powder and salt. Add dry ingredients
alternately with 1/2 cup sweetened condensed milk to creamed mixture,
mixing lightly after each addition.

3. Fold in cherries. Turn batter into greased and floured 10-inch
bundt or tube pan.

4. 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.

5. Let cool in pan 5 minutes; invert cake onto rack and let cool
completely.

6. 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 Cherry 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


For more recipes and information, visit www.nationalcherries.com.