Title

Holiday Pound Cake

Subject

butter

sugar

vanilla

lemon rind

candied red cherries

eggs

candied green cherries

pecans

flour

salt

Description

Holiday Pound Cake

2 cups butter 9 large eggs
2¼ cups sugar 1 cup chopped candied
1 tablespoon vanilla green cherries
1 teaspoon grated lemon 1 cup finely chopped
rind pecans
1 cup chopped candied 4½ cups sifted flour
red cherries 1½ teaspoons salt

Cream butter and add sugar gradually. Blend in
vanilla and lemon rind. Add eggs, one at a time,
beating thoroughly. Toss cherries and nuts with 1 cup
of flour. Sift remaining flour with salt and gradually
fold into batter. Fold in cherries and nuts. Bake in
10-inch tube pan, buttered and lined with waxed pa-
per, at 325 degrees for 1 hour and 45 minutes. Cool.
Cake will keep several weeks if stored in tightly cov-
ered container.

Back: blank

---

# Holiday Pound Cake

## Ingredients

- 2 cups butter
- 2 1/4 cups sugar
- 1 Tbsp vanilla
- 1 tsp grated lemon rind
- 1 cup chopped candied red cherries
- 9 large eggs
- 1 cup chopped candied green cherries
- 1 cup finely chopped pecans
- 4 1/2 cups sifted flour
- 1 1/2 tsp salt

## Instructions

1. Cream butter and add sugar gradually.
2. Blend in vanilla and lemon rind.
3. Add eggs one at a time, beating thoroughly after each addition.
4. Toss cherries and nuts with 1 cup of the flour.
5. Sift remaining flour with salt and gradually fold into batter.
6. Fold in the floured cherries and nuts.
7. Pour batter into a 10-inch tube pan, buttered and lined with waxed paper.
8. Bake at 325°F for 1 hour and 45 minutes.
9. Cool completely before storing.

> Cake will keep several weeks if stored in a tightly covered container.

Source

RCA0007 - Vintage Handwritten Recipe Card Collection w/ Metal Recipe Box 60+ Recipes (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0007-20260618-0039

Coverage

Idaho, US