Christmas Recipe - Cherry Pound Cake

Cherry Delicious Pound Cake

Makes : 3 loaves, 10 slices per cake.

Filling:
1 (21-ounce) can or 2 cups cherry pie filling
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon almond extract
 
Cake:
2 12 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup solid vegetable shortening
3/4 cup milk
4 large eggs

Directions :
1.     Puree cherry filling;
2.     Pour into a saucepan.
3.     Combine cornstarch and sugar. Add to puree; mix well.
4.     Cook, stirring constantly, over low heat until thick and bubbly.
5.     Stir in almond extract. Set aside to cool.
6.     Combine flour, sugar, baking powder and salt; mix will with electric mixer.
7.     Add shortening; mix on low speed for 2 minutes.
8.     Scrape down bowl; mix 2 minutes.
9.     Combine milk and eggs; add in thirds to shortening mixture, scraping bowl often.
10.   Mix on low speed 5 minutes.
11.   Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch baking pans.

12.   Using a pastry bag, pipe 1/3 cup cherry puree over batter in each pan;
13.   Swirl cherry mixture through batter. Divide remaining batter evenly between pans.
14.   Pipe an equal portion of remaining cherry puree over batter in each pan; swirl through batter.
15.   Bake at 350*F 40 to 45 minutes, or until golden brown and wooden pick inserted near center comes out clean.

         These cakes freeze well.

Courtesy : The Cherry Marketing Institute.