Pound Cake

Ingredients
1 jar 10 ounces maraschino cherries divided
1 cup butter softened
12 cup shortening
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
34 cup 2 milk
334 cups allpurpose flour
frosting
3 ounces cream cheese softened
14 cup butter softened
334 cups confectioners sugar
12 teaspoon vanilla extract
12 cup sweetened shredded coconut
14 cup chopped walnuts
Additional sweetened shredded coconut optional
Directions

Drain and chop cherries reserving juice set aside.
In a large bowl cream the butter shortening and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Beat in vanilla. Combine milk and 14 cup reserved cherry juice add to creamed mixture alternately with flour beating well after each addition. Fold in 12 cup cherries.

Transfer to a greased and floured 10in. tube pan. Bake at 325 for 114 to 112 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a large bowl beat cream cheese and butter until fluffy. Add the confectioners sugar vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.
Nutrition Facts
1 slice 860 calories 36g fat 18g saturated fat 165mg cholesterol 210mg sodium 130g carbohydrate 98g sugars 1g fiber 9g protein.