Holiday Pound Cake - cooking recipe

Ingredients

10-inch tube pan
1 lb. (2 c.) butter
1 lb. (2 1/4 c.) sugar
1 Tbsp. vanilla
1 tsp. grated lemon rind
9 large eggs
1 c. chopped candied red cherries
1 c. chopped candied green cherries
1 c. finely chopped pecans
4 1/2 c. sifted all-purpose flour
1 1/2 tsp. salt

Preparation

Preheat oven to
325\u00b0.\tButter\tbottom\tof pan and line with waxed paper;
set
aside.
Cream
butter
until
soft and fluffy. Add
sugar\tgradually,
beating thoroughly.
Blend in vanilla and lemon rind.
Add eggs, one at a time, beating well after each addition.
Toss
cherries
and
nuts
with 1 cup of flour.\tStir remaining
flour
with salt and fold into batter, 1/2 cup at a time, mixing only until smooth.
Fold in cherries and nuts.
Bake 1
hour
and 45 minutes.
Cool on wire rack at least 10 minutes before
turning out onto platter.
Cake will keep several weeks if stored in a tightly covered container.