Moist Cherry Almond Pound Cake

Instructions

1. 1

   Preheat oven to 325°F. Grease and flour a 10-inch tube pan.

2. 2

   In a large bowl, cream the softened butter, shortening, and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

3. 3

   In a separate bowl, combine the milk and 1/4 cup of the reserved cherry juice. Add this mixture to the creamed ingredients alternately with the all-purpose flour, beating well after each addition. Gently fold in the chopped maraschino cherries.

4. 4

   Transfer the batter to the prepared tube pan. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

5. 5

   In a large bowl, beat the cream cheese and softened butter until smooth and creamy. Gradually add the confectioners' sugar and vanilla extract, beating until the frosting is light and fluffy. Fold in the remaining chopped maraschino cherries and the sweetened shredded coconut.

6. 6

   Spread the cherry-coconut frosting over the cooled pound cake. Sprinkle the top with the chopped walnuts and additional sweetened shredded coconut, if desired.