Cherry Pound Cake



1 1/4 cups (300 mL) butter, softened
2 3/4 cups (675 mL) granulated sugar
5 eggs
1 tsp (5 mL) almond extract
3 cups (750 mL) Robin Hood® Original All Purpose Flour
1 tsp (5 mL) baking powder
1/4 tsp (1 mL) salt
1 cup (250 mL) Carnation® Evaporated Milk
2 cups (500 mL) maraschino cherries, quartered, well drained
Icing sugar
Preheat oven to 350 °F (180 °C). Grease and flour a 12-cup (3 L) Bundt or tube pan. Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy. Combine flour, baking powder and salt in medium bowl. Add dry ingredients alternately with evaporated milk to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased and floured 12-cup (3 L) Bundt or tube pan. Bake in preheated oven for 55 minutes. Cover loosely with foil; continue baking 15 to 20 minutes, until toothpick inserted in centre comes out clean. Let cool in pan for 5 minutes; invert cake onto cooling rack and let cool completely.  Dust with icing sugar just before serving.
Variation: Chocolate Chip Pound Cake: Omit almond extract and use regular or miniature chocolate chips instead of cherries.


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