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Cherry Pound Cake /
Cherry Pound Cake Mini Loavesherry

3 jars (10 oz. each) maraschino cherries without stems
1-1/4 cups butter, softened
2-3/4 cups granulated sugar
5 eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
*(Use only 1/2 cup for Bundt cake)
Powdered sugar, optional

Drain maraschino cherries well and then cut into quarters. Set aside. Combine butter, sugar, eggs, and vanilla in a large bowl. Beat with electric mixer on low speed until blended, and then beat on high speed 5 minutes until light and fluffy. Combine flour, baking powder, and salt. Add flour mixture alternately with sweetened condensed milk to butter mixture, mixing lightly after each addition. Remember to use only 1/2 cup of sweetened condensed milk if making the Bundt cake. Fold in maraschino cherries. Pour batter equally into 6 mini loaf pans, or into 1 (12 cup) Bundt pan. Bake in a preheated 350-degree oven 45 to 55 minutes or until toothpick inserted near center comes out clean. Let cool completely. Dust with powdered sugar, if desired. Makes 6 mini loaves or 1 Bundt cake.

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