Cherry Nut Pound Cake - cooking recipe

Ingredients

1 c. softened butter
1 (16 oz.) pkg. confectioners sugar, sifted
5 eggs
1 tsp. vanilla extract
3 c. sifted all-purpose flour
2 tsp. double-acting baking powder
1 c. milk
1 (10 oz.) jar maraschino cherries, halved and well drained
1 c. flaked coconut
1/2 c. chopped pecans

Preparation

Cream butter; add sugar gradually and cream again.
Add eggs, one at a time.
Blend in vanilla.
Add sifted dry ingredients alternately with milk.
Fold in cherries, coconut and pecans. Spoon batter into greased and floured 10 x 4-inch tube cake pan. Bake in 350\u00b0 gas oven 55 to 60 minutes.
Remove from oven; cool on rack.
Yield: 1 (10-inch) cake.