Buttons and Bows Cherry Pound Cake!

 

 

 

This cake is so cute and is just perfect for Easter with it's pretty pastel colors.  It would also be great for a shower or a girly girl birthday celebration.   Even though it looks time consuming, it's really very easy to decorate.  Anyone can do it.  

 

The cake itself is absolutely delicious.  It reminds me a lot of a cherry flavored Kentucky Butter Cake with cream cheese frosting. If you are a pound cake lover, this will be a cake you will love!  This recipe was adapted from a recipe that was printed way back in 1998 in a Southern Living 20th Anniversary edition cookbook.    Here is what you will need:

 

1 cup butter, softened

1/ 2 cup shortening

3 cups sugar

6 large eggs

1 (10 oz.) jar of maraschino cherries, drained and chopped

1 tsp. almond extract

1 tsp. vanilla

3  3/4 cups all purpose flour

1/2 tsp. salt

3/4 cup milk

 

Cream Cheese Frosting

1  (8 oz.) pkg. cream cheese, softened

1/2 cup butter, softened

1  (16 oz.) box of powdered sugar, sifted

1 tsp. vanilla

 

Garnishes:  1 pkg. melt-away mints, bow, silk flower

 

Preheat oven to 300 degrees.

Beat butter and shortening with an electric mixer until it's creamy.  Add in sugar and beat 5 to 7 minutes.  Add the eggs one at a time and continue beating.  Stir in the almond flavoring, vanilla flavoring, and the cherries.

 

Combine the flour and salt.  Add to the butter mixture alternating with the milk, beginning and ending with the flour.   Mix after each addition, just enough to blend the ingredients. 

 

Pour the mixture into a well greased and floured tube pan.  You can use the nonstick spray that has flour in it also. 

 

Bake in a 300 degree oven for 1 hour and 45 minutes to 2 hours.   A pick inserted in the center should come out clean.  Ovens vary in temperature, but from my experience this cake usually takes the full 2 hours.  Remove and allow to cool for 10 minutes before removing from the pan.  Allow to cool completely before frosting.

 

To make the cream cheese frosting, beat cream cheese and butter until it's creamy.  Gradually add the sugar and vanilla beating until it's light and fluffy. 

 

 

 

After the cake is frosted, place the melt-away mints evenly dotting it all over top and sides.   We used the Smooth and Melty Petite Mints by the Guittard Chocolate Company.   Most candy sections in the stores carry them.   Add a pretty bow that coordinates with the colors of the mints and a silk flower to the center.  That's it!  Wasn't that easy?   

 

Buttons and Bows Cherry Pound Cake!