Cherry Pound Cake II

Makes 6 mini loaves or 1 Bundt cake

3 (10 ounce) jars maraschino cherries without stems
1 1/4 cups butter, softened
2 3/4 cups granulated sugar
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 (14 ounce) can sweetened condensed 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 extract 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 F oven 45 to 55 minutes or until toothpick inserted near center comes out clean. Let cool completely. Dust with powdered sugar, if desired.

Recipe and photograph provided courtesy of National Cherry Growers Foundation. Used with permission.