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Cherry Nut Pound Cake
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- #99430
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1/2 pound butter, softened
2 cups sugar
4 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups chopped walnuts or pecans
2 cups flour
1 teaspoon baking powder
1 jar (6-8 ounce size) maraschino cherries, drained and chopped
directions
Cream the butter and sugar in a large bowl. Add the eggs one at a time, mixing after each one. Add sour cream, vanilla, and remaining ingredients. Mix just until moist. Pour into a greased 10" round pan.
Bake at 350 degrees F for one hour.
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nutrition data
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reviews & comments
November 21, 2011
I have made this cake twice now, and the only things I changed is I add about 1/4 cup cherry juice and I top it with a butter and confectioner's sugar frosting. It's wonderful and easy to make. My whole family loves it!
May 27, 2010
I have made this cake countless times - usually at Christmas - and rarely have leftovers for us. It is a very rich cake, and the frosting could be mistaken for candy, so I would change the "servings" from 8 to 16. Otherwise, just follow the directions to a wonderful special cake.