This pound cake is perfect for the upcoming holiday season. It is a recipe from my Sweet Kathleen's Cookbook and it makes such a pretty presentation. It has a wonderful vanilla flavor and is very moist. Be sure to use pure vanilla extract. I think your guests will really enjoy it.
1 (10-oz.) jar red maraschino cherries
1 (10-oz.) jar green maraschino cherries
3 c. all-purpose flour
½ tsp. baking powder
¼ tsp. salt
1 c. (2 sticks) butter, softened
½ c. vegetable shortening
2 T. vanilla extract
2 2/3 c. granulated sugar
6 lg. eggs, room temperature
1 c. milk
2 c. confectioners’ sugar, sifted
2 T. light corn syrup
4 T. milk
2 tsp. vanilla extract
Preheat oven to 325ºF. Grease and flour a 12-cup Bundt pan, or spray with nonstick baking spray with flour.
Drain cherries and cut in half. Cut each half into four pieces. Press between paper towel to absorb moisture.
Sift together the flour, baking powder and salt. Sift again. Stir in cherries. Set aside.
In mixing bowl, cream the butter, vegetable shortening, vanilla extract and sugar on medium speed 10 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the flour-cherry mixture by thirds, alternating with the milk and ending with the dry ingredients. Mix just enough to blend the batter after each addition.
Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Let cake cool in the pan on a wire rack for 1 hour. Remove pan and place cake on a wire rack and allow to cool completely. Drizzle vanilla glaze over cooled cake. Serves 16.
Prepare glaze: Put all glaze ingredients into a medium saucepan over low heat and stir until smooth. Remove from heat. If necessary, strain through mesh strainer to make the glaze velvety smooth. Cool for 1-2 minutes before using.