Holiday Pound Cake
- 10-inch tube pan
- 1 lb. (2 c.) butter
- 1 lb. (2 1/4 c.) sugar
- 1 Tbsp. vanilla
- 1 tsp. grated lemon rind
- 9 large eggs
- 1 c. chopped candied red cherries
- 1 c. chopped candied green cherries
- 1 c. finely chopped pecans
- 4 1/2 c. sifted all-purpose flour
- 1 1/2 tsp. salt
- Preheat oven to
- 325u0b0.tuttertottomtf pan and line with waxed paper;
- set
- aside.
- Cream
- butter
- until
- soft and fluffy. Add
- sugartradually,
- beating thoroughly.
- Blend in vanilla and lemon rind.
- Add eggs, one at a time, beating well after each addition.
- Toss
- cherries
- and
- nuts
- with 1 cup of flour.ttir remaining
- flour
- with salt and fold into batter, 1/2 cup at a time, mixing only until smooth.
- Fold in cherries and nuts.
- Bake 1
- hour
- and 45 minutes.
- Cool on wire rack at least 10 minutes before
- turning out onto platter.
- Cake will keep several weeks if stored in a tightly covered container.
tube pan, butter, sugar, vanilla, lemon rind, eggs, candied red cherries, candied green cherries, pecans, flour, salt
Taken from www.cookbooks.com/Recipe-Details.aspx?id=633647 (may not work)