CHERRY NUT POUND CAKE

CAKE:
1 1/2 cups shortening
3 cups sugar
6 eggs
1/2 tsp almond flavoring
1/2 tsp vanilla
3 1/2 cups flour
3/4 cup milk
5 ozs maraschino cherries, drained and chopped
FROSTING:
1/2 stick butter or margarine, at room temperature
1 (3oz) pkg cream cheese, at room temperature
2 cups powdered sugar
1 tsp almond flavoring
5 ozs maraschino cherries, drained and chopped
1/2 cup walnuts, chopped
1/2 cup coconut (optional)

CAKE:
Beat together shortening and sugar until very creamy. Add eggs, one at a time, beating well after each addition. Add flavorings and blend well.

Alternately add flour and milk, beating well after each addition until all is added. Fold the cherries in last. Pour into a large greased and floured tube pan.

Place in a cold oven set at 275 degrees and bake for 2 hours. Cool completely before frosting.

FROSTING:
Beat butter and cream cheese together. Gradually add in powdered sugar and beat until smooth. Add almond flavoring.

Fold in cherries, nuts, and coconut. Spread over entire cake.