Cherry Pound Cake With Cherry Nut Frosting

• 1 cup butter or 1 cup margarine
• 1/2 cup Crisco
• 3 cups sugar
• 6 large eggs
• 3/4 cup milk
• 1/4 cup maraschino cherry juice, reserving remaining juice for frosting
• 3 3/4 cups flour, sifted
• 1 teaspoon vanilla extract
• 0.5 (10 ounce) bottle maraschino cherries, drained
• FROSTING
• 1 (3 ounce) package cream cheese, softened
• 1/4 cup butter or 1/4 cup margarine
• 1 (1 lb) box confectioners' sugar
• 1/2 cup coconut (grated, flaked, or shredded, opt)
• 1/2 cup chopped nuts (most use pecans)
• 1/2 - 3/4 teaspoon vanilla extract
• 0.5 (10 ounce) bottle maraschino cherries, drained
• remaining cherry juice

1. Cream butter, crisco, and sugar; add eggs one at a time, beating well after each addition.
2. Add flour alternatively with milk & cherry juice; add vanilla.
3. Chop cherries and add to batter.
4. Bake in greased and floured 10" tube pan at 300 degrees for 1 1/2 hours.
5. FROSTING:
6. Cream together cream cheese and butter.
7. Add remaining ingredients and enough cherry juice to make icing smooth and spreading consistency.

butter, crisco, sugar, eggs, milk, maraschino cherry juice, flour, vanilla, maraschino cherries, frosting, cream cheese, butter, sugar, coconut, nuts, vanilla, maraschino cherries, remaining cherry juice

Taken from www.food.com/recipe/cherry-pound-cake-with-cherry-nut-frosting-117053 (may not work)