The Real Eloise'S Cherry Pound Cake

• For the cake:
• 1-1/2 cups Crisco
• 3 cups sugar
• 6 eggs
• 3-3/4 cups flour
• 3/4 cups milk
• 1-1/2 tsp. vanilla flavoring
• 1-1/2 tsp. almond flavoring
• 1/2 of a 10-oz. jar of maraschino cherries, drained and chopped coarsely. Reserve juice and the rest of the cherries for the icing.
• For the icing
• 3 oz. cream cheese
• 1/2 stick butter
• 2 cups powdered sugar
• 1/2 cup shredded coconut
• 1/2 cup chopped nuts (I used almonds, but only because I was out of pecans)
• Remaining 1/2 cup cherries, chopped coarsely
• 1 tsp. almond flavoring

1. For the cake:
2. Cream Crisco and sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour to creamed mixture alternately with milk and flavorings. Stir in cherries. Pour into a greased and floured 10-in. tube pan. Start in cold oven; bake at 275 for 2-1/2 hours. (I did NOT follow this part of the directions, but instead baked it for about an hour in a preheated 350-degree oven.)
3. For the icing:
4. Mix together and spread on hot cake. (I added about a tablespoon of the reserved cherry juice to get the texture I wanted -- also, pink icing! You won't need all of it.)

cake, crisco, sugar, eggs, flour, milk, vanilla flavoring, almond flavoring, maraschino cherries, cream cheese, butter, powdered sugar, shredded coconut, nuts, almond flavoring

Taken from www.epicurious.com/recipes/member/views/the-real-eloises-cherry-pound-cake-1260527 (may not work)