FRUITED POUND CAKE

FRUITED POUND CAKE

1 (3 1/2 oz.) container green candied cherries, diced 1 (3 1/2 oz.) container red candied cherries, diced 1/2 c. dark seedless raisins 1/4 c. dry sherry 1 1/2 c. sugar 1 c. butter (2 sticks), softened 3 1/2 c. cake flour 1 c. milk 1 1/2 tsp. baking powder 1 tsp. vanilla extract 1/4 tsp. salt 6 egg yolks About 4 hours before serving or day ahead:1. In medium bowl, combine diced green and red candied cherries, raisins and sherry; let stand at least 2 hours to blend flavors. 2. Preheat oven to 350 degrees F. Grease and flour 10 inch bundt pan or two 9x5 inch loaf pans. 3. In large bowl, with mixer at low speed, beat sugar and butter until just blended; increase speed to high; beat until light and fluffy. Add flour, milk, baking powder, vanilla extract, salt and egg yolks; at low speed beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. 4. Stir in candied-cherry mixture just until blended. Pour batter into pan; bake in bundt pan 1 hour or in loaf pans 50 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes; remove from pan and cool completely on wire rack. Makes 16 servings. About 350 calories per serving. cooks.com