Cherry Nut Pound Cake

• 1 1/2 c. shortening
• 3 c. sugar
• 6 eggs
• 1/2 tsp. almond extract
• 1/2 tsp. vanilla extract
• 3 3/4 c. flour
• 3/4 c. milk
• 5 oz. cherries, chopped
• 1/2 stick oleo
• 8 oz. cream cheese
• 1 lb. powdered sugar
• 1/2 tsp. almond extract
• 1/2 tsp. vanilla extract
• 1 c. coconut
• 1 c. pecans

1. Cream together shortening and sugar until very creamy, about 15 minutes.
2. Add eggs, one at a time; beating well after each egg. Add vanilla and almond and mix well.
3. Alternate flour and milk, beating well after each addition.
4. Fold in half of the cherries. Pour into a well-greased and floured tube pan.
5. Place in a cold oven; set temperature at 275u0b0 and bake for 2 hours and 10 minutes. Cool thoroughly and frost.

shortening, sugar, eggs, almond extract, vanilla extract, flour, milk, cherries, oleo, cream cheese, powdered sugar, almond extract, vanilla extract, coconut, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913765 (may not work)