Where Kathleen came up with this challenge, I don't know...but she did. This was a challenge I doubt I will repeat! I thought I had a large jar of maraschino cherries, but when I went to get them from the fridge there were only a few left...I already had everything mixed up, so I couldn't run to the store for more cherries. There should be about 3x the amount of cherries than what I had!
This Bundt pan is probably older than some of my readers...it's ancient, as you can tell by the color orange!
I knew I wanted to use my Noritake Luray, circa 1935, square plates with little bouquets of flowers, mainly pink so I chose a dusty aqua solid tablecloth with a floral square on top. The napkins are stark white with a Battenburg like cutout pattern in one corner.
I wasn't sure what to use with the Luray. I tried Wedgwood Hedge Rose, but didn't really like it, then tried it alone, they looked lost on the table! I finally settled for an aqua underplate, actually a salad plate. There is no backstamp on the plates, they are from TJMaxx in the last 5-6 years.
The flatware is a mix of International Frontenac and Oneida Afterglow, both sterling.
The stemware is a pink water glass. Maker/pattern unknown.
Thanks for taking the time to visit today...please come back next time.
I will be joining Let's Dish/Cuisine Kathleen
Foodie Friday/Rattlebridge Farm
Table It/Rustic & Refined
Cherry Pound Cake
3-10 oz. jars maraschino cherries without stems
1¼ cup butter, softened
2¾ cups granulated sugar
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
¼ tsp salt
½ cup sweetened condensed milk (not evaporated milk)
Drain maraschino cherries well, and then cut into quarters. Set aside. Combine butter, sugar, eggs and vanilla in a large bowl. Beat with electric mixer on low speed until blended, and then beat on high speed for 5 minutes until light and fluffy. Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to butter mixture, mixing lightly after each addition. Fold in maraschino cherries. Pour batter into 12-cup Bundt pan. Bake in preheated 350°-degree oven 45-55 minutes or until cake tester inserted near center comes out clean. Let cool completely. Dust with powdered sugar, if desired.