Cherry Pecan Pound Cake
CAKE
2½ tsp baking powder
2½ cups all purpose flour
½ tsp salt
¾ cup butter flavored Crisco + 1½ tbsp water)
1¼ cup sugar
3 eggs
¾ cup eggnog (or milk)
1 tsp cherry extract
1 cup cherry chip morsels
TOPPING
1 cup confectioner’s sugar
½ tsp cherry extract
4 tsp water
¼ cup crushed pecans
¼ cup crushed cherry chip morsels
Preheat oven 350°
Coat Bundt pan with nonstick cooking spray.
Combine flour, baking powder and salt in medium bowl and set aside. In large mixing bowl beat Crisco, water and sugar until light and fluffy (about 2 minutes.) Add eggs, one at a time, mixing well after each addition. Add half of the flour mixture and beat on low until well combined. Add eggnog and cherry extract and mix well. Add reaming flour and beat until smooth (about 3 minutes).
Spoon into Bundt pan and bake at 350° 45-50 minutes, or until toothpick inserted in center comes out clean.
Cool on wire rack in pan for ten minutes, then remove to wire rack to cool completely. In medium bowl combine conf. sugar, water and cherry extract and whisk until smooth. Fold in nuts and chips. Spread over cooled cake. Let icing dry 15 minutes before cutting.
© Crackerberries 2012
