Cherry Pound Cake

Ingredients for 6 servings:
1. 1 1/4 cups butter, softened
2. 2 3/4 cups sugar
3. 5 eggs
4. 1 teaspoon almond extract
5. 3 cups flour
6. 1 teaspoon baking powder
7. 1/4 teaspoon salt
8. 1 cup evaporated milk, undiluted
9. 2 cups maraschino cherries, well drained
10. icing sugar

Directions:
1. Beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy.
2. Combine flour, baking powder and salt.
3. Add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition.
4. Fold in cherries.
5. Turn batter into greased and floured bundt or tube pan.
6. Bake at 350° for 55 minutes.
7. Cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean.
8. Let cool in pan for 5 minutes; invert cake onto rack and let cool completely.
9. Sprinkle with icing sugar to finish.

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