Cherry And Pecan Pound Cake - cooking recipe

Ingredients

1 1/2 c. shortening
3 c. sugar
6 eggs
3 3/4 c. flour
3/4 c. milk
1/2 tsp. vanilla extract
1 c. chopped pecans
1 (4 oz.) jar maraschino cherries, chopped
3 oz. cream cheese, softened
1/4 c. margarine, softened
1 (1 lb.) pkg. confectioners sugar
1 tsp. vanilla extract
1/2 (4 oz.) jar maraschino cherries, chopped
1/2 c. chopped pecans

Preparation

Cream shortening and sugar in large mixer bowl until light and fluffy.
Add eggs one at a time, beating well after each addition. Add flour alternately with milk, beating well after each addition.
Stir in 1/2 teaspoon vanilla and 1 cup pecans.
Fold in 4 ounces cherries.
Pour into greased and floured tube pan.
Bake at 300\u00b0 for 2 hours.
Cool in pan for several minutes.
Invert onto serving plate.
Beat cream cheese and margarine in mixer bowl until light.
Add confectioners sugar and remaining 1 teaspoon vanilla; beat until fluffy.
Fold in remaining cherries and 1/2 cup pecans.
Spread over cake.
Yield:
16 servings.