ALMOND - MARASCHINO POUND CAKE

This delicious pound cake is another family favorite. I got this recipe from a good friend (Kelly Jane) and have made many loaves, for many years! In fact my family likes this so much, that I triple the recipe, when I make it, and freeze several loaves for later. It's really scrumptious!

INGREDIENTS:

1 Cup Butter

2 1/4 cups sugar

6 eggs

3 cups flour

1/2 tsp. salt

1/4 tsp. soda

1 cup Sour Cream

1 tsp. pure vanilla

1 tsp. almond extract

1/2 to 3/4 cup chopped marachino cherries

3/4 cup shopped almonds or pecans

DIRECTIONS:

Cream butter - add sugar gradually - beat until light. Add eggs, one at a time, beating after each. Sift flour, salt and soda - add to batter alternately with the Sour Cream. Add flavorings. Grease 2 large loaf pans heavily or cover with wax paper on bottom of pan.. You can also use a 10 inch bundt pan if desired, instead of the 2 large loaf pans. Bake for 1 hour at 350 degrees or until done. Cool in pan for about 10 minutes before removing to wire rack to cool.