CHERRY
POUND CAKE
Cherry
Pound Cake
Ingredients
1¼
cups butter, softened
2¾
cups granulated sugar
5
eggs
1
teaspoon almond extract
3
cups Robin Hood Original All Purpose Flour
1
teaspoon baking powder
¼ teaspoon
salt
1
cup PET Evaporated Milk
2
cups maraschino cherries, quartered, well drained
Icing
Sugar
Method
1.
Preheat oven to 350°F.
2.
Grease and flour a 12 cup Bundt or Tube
pan.
3.
Beat butter, sugar, eggs, and extract in
large bowl on low speed of electric mixer until blended, then on high speed 5
minutes until light and fluffy.
4.
Combine flour, baking powder and salt in
medium bowl.
5.
Add dry ingredients alternately with
evaporated milk to creamed mixture mixing lightly after each addition.
6.
Fold in cherries.
7.
Turn batter into greased and floured
12-cup Bundt or Tube pan.
8.
Bake in preheated oven for 55 minutes.
9.
Cover loosely with foil, continue baking
15 to 20 minutes, until toothpick inserted in centre comes out clean.
10.
Let cool in pan for 5 minutes; invert
cake onto cooling rack and let cool completely.
11.
Dust with icing sugar just before
serving.
Cherry
Pound Cake was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman.
Recipe was taken from a leaflet named “Bake
Holiday Memories with Robin
Hood” provided in the Bermuda Royal Gazette by Butterfied & Vallis November
2014.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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