Cherry Pound Cake

Cherry Pound Cake
From: swampbear

1 cup butter (or for you absolute heathens, margarine) softened
1/2 cup shortening
3 cups sugar
6 large eggs
1 six ounce jar of maraschino cherries, drained and chopped (use the red ones cause they're purtier)
1/2 tsp. almond extract
1/2 tsp. vanilla extract
3 and 3/4 cups all purpose flour
1/4 tsp. salt
3/4 cup milk
Cream Cheese Frosting (recipe to follow)

Beat butter and shortening at medium speed (say it with me... All hail Kitchen Aide!) about two minutes until soft and creamy. Gradually add sugar, beating five to seven minutes. Add eggs, one at a time, beating just until the yellow disappears. Stir in cherries and extracts.

Combine flour and salt. Add to the butter mixture alternately with milk. You know, little flour and salt, little milk, little flour and salt, little milk, oh, you're all adults. Y'all know how to do this. Begin and end with flour mixture. Mix at low speed until blended after each addition. Dang! This one's a lot of work ain't it!

Pour into a well greased and floured large tube pan thingy.

Bake at 300 degrees for an hour and forty-five minutes to two hours. Just remember to check on it after an hour and a half to make sure cause y'all know how ovens are. If not, just listen to Alton Brown go on and on and on and... wait, we did this already.

Cool in pan on wire rack for ten minutes. Remove from pan and allow to cool completely on a wire rack.

Get ready to frost....