Cherry Pound Cake

1 C. (2 sticks) margarine
1/2 C. shortening
3 C. granulated sugar
6 large eggs
3 3/4 C. plain flour, sifted
1 tsp. vanilla extract
3/4 C. milk (add maraschino cherry juice to make 1 C. liquid)
1 (10 oz.) bottle maraschino cherries, chopped and drained


Cream margarine, shortening and sugar until light. Add eggs, one at a time; beat well after each addition. Measure sifted flour and add to first mixture alternately with cherry milk mixture. Add vanilla. Stir in half of the cherries (reserve other half cherries for icing). Pour in greased tube pan. Bake at 300ºF for 1 1/2 hours or until cake tests done.

Frosting
3 oz. cream cheese, softened
1/4 C. (1/2 stick) margarine
1 box confectioners' sugar
Remaining cherries from cake recipe
1/2 C. nuts, chopped
1/2 C. coconut
3/4 tsp. vanilla extract


Cream together cream cheese and margarine. Add confectioners' sugar, cherries, nuts, coconut and vanilla extract. Add enough cherry juice to make a good spreading consistency. Spread on cooled cherry pound cake.