How to Make Italian Pound Cake

This recipe makes a delicous Italian Pound Cake. The cake is very heavy and delicious. It's a great addition to any holiday gathering!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Bundt pan
• 3 c. sugar
• 2 sticks margarine
• 1/4 tsp. salt
• 1/2 c. shortening
• 5 eggs
• 1 c. evaporated milk
• 3 c. flour
• 2 tsp. McCormick's Vanilla Butternut flavoring
• 1 c. maraschino cherries, drained and halved
• 1 small jar apricot preserves

1. In a large mixing bowl cream together 3 c. sugar, 2 sticks margarine, 1/4 tsp. salt, and 1/2 c. shortening. Add eggs, one at a time, beating well after each addition. Beat in 1 c. evaporated milk and 3 c. flour.

2. Mix in 2 tsp. vanilla butternut flavoring and 1 c. maraschino cherries. Pour into greased and floured bundt or tube pan.

3. Place cake in cold oven. Turn oven onto 325 degrees. Bake 1 hour and 45 minutes at 325 degrees. Test after 1 1/2 hour. Remove from pan and spread with apricot preserves while still hot. Allow to cool completely and enjoy!