Cherry Pound Cake With Cherry Nut Frosting - cooking recipe

Ingredients

1 cup butter or 1 cup margarine
1/2 cup Crisco
3 cups sugar
6 large eggs
3/4 cup milk
1/4 cup maraschino cherry juice, reserving remaining juice for frosting
3 3/4 cups flour, sifted
1 teaspoon vanilla extract
0.5 (10 ounce) bottle maraschino cherries, drained
FROSTING
1 (3 ounce) package cream cheese, softened
1/4 cup butter or 1/4 cup margarine
1 (1 lb) box confectioners' sugar
1/2 cup coconut (grated, flaked, or shredded, opt)
1/2 cup chopped nuts (most use pecans)
1/2 - 3/4 teaspoon vanilla extract
0.5 (10 ounce) bottle maraschino cherries, drained
remaining cherry juice

Preparation

Cream butter, crisco, and sugar; add eggs one at a time, beating well after each addition.
Add flour alternatively with milk & cherry juice; add vanilla.
Chop cherries and add to batter.
Bake in greased and floured 10\" tube pan at 300 degrees for 1 1/2 hours.
FROSTING:
Cream together cream cheese and butter.
Add remaining ingredients and enough cherry juice to make icing smooth and spreading consistency.