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Today is September 29, 2022

Aunt Gwen’s Cherry Nut Pound Cake

Breads & Desserts


1 1/2 cups shortening
3 cups sugar
1/2 tsp. salt
6 eggs
1/2 tsp. vanilla extract
1/2 tsp. almond extract
1 (5-oz.) jar maraschino cherries, drained and chopped
3 3/4 cups all-purpose flour
3/4 cup milk

Cherry Nut Icing:
1 stick butter, softened
1 (8-oz.) pkg. cream cheese, softened
1 box confectioners’ sugar
1 tsp. vanilla extract
1 tsp. almond extract
1 cup pecans, chopped
1 (5-oz.) jar maraschino cherries, drained and chopped
1 cup coconut


Cream shortening, sugar and salt until very creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extracts, and blend well. Add flour, alternating with milk, and mix well after each addition. Fold in cherries. Pour into a greased large tube pan. Place into a cold oven set at 275 degrees and bake for 2 hours and 10 minutes. Cool cake thoroughly and ice with Cherry Nut Icing.

Cherry Nut Icing:
Blend butter and cream cheese; gradually add confectioners’ sugar and beat until smooth. Add vanilla and almond extracts, and mix well. Fold in pecans, cherries and coconut. Spread icing over cake.


from "Celestial Creations," First Baptist Church of Magee

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