Recipe - Cherry-Nut Pound Cake

CAKE

FROSTING
1 One half cup Shortening
3 cup Sugar
6 Eggs
One half teaspoon Almond flavoring
One half teaspoon Vanilla flavoring
3 Three fourths cup Allpurpose flour
Three fourths cup Milk
5 ounce Maraschino cherries, drained
and chopped
1 pack (3 oz.) cream cheese
2 cup Confectioners sugar
5 ounce Maraschino cherries, drained
and chopped
1 teaspoon Almond flavoring
One half Stick margarine
One half cup Walnuts, chopped
One half cup Coconut, optional

Cream together shortening and sugar until very creamy. Add eggs, one at a
time, beating after each edition. Add flavorings and blend well.
Alternately add flour and milk, beating after each addition until all is
added. Fold in cherries last. Pour into a large greased and floured tube
pan. Place in cold oven. Set oven at 275øF. and bake for two hours.
FROSTING: Blend margarine and cream cheese together at room temperature.
Gradually add confectioners sugar and beat until smooth. Add flavoring;
blend well. Fold in nuts, cheeries and coconut. Spread over entire cooled
cake removed from pan.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini