Recipe Swap – Cherry Vanilla Pound Cake

Cherry Vanilla Pound Cake
3 sticks butter or margarine
3 cups sugar
12 oz. jar Maraschino cherries, drained (keep juice)
3 cups flour
5 eggs
1 small can evaporated milk (5 oz.)
1 cup chopped nuts (optional)
2 Tbs. vanilla flavoring
Beat sugar and butter until it looks like whipped cream.
Add eggs, one at a time, beating well after each egg.
Add enough cherry juice to milk to make 1 cup.
Dust cherries with flour. Alternate adding the flour and milk, ending with flour. Add the flavoring. Fold in the cherries and nuts.
Bake in greased and floured tube pan or bundt pan.
Place in a cold oven and set to 300 degrees.
Bake 2 to 2-1/2 hours. Do not open the door while baking!
When done, remove from oven and cool for 15 minutes.
Remove from pan.
The cake may be dusted with powdered sugar if desired, or a powdered sugar glaze may be used.

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