Cherry Pound Cake

Title: Cherry Pound Cake

Categories: Cheesecakes, Crockpot

Yield: 10 servings

16 oz Cake mix/pound cake

2/3 c Water

2 Eggs

20 Marachino cherries

; drained (20 to 30)

3 tb All-purpose flour

Turn the cake mix, water, and eggs into a large mixing

bowl and beat with an electric beater on low. In a small

bowl, combine the maraschino cherries with the flour. Toss

the cherries well in the flour so that all the moisture on

the cherries is absorbed. Pour the batter into a greased

and floured 2-quart mold or spring-form pan, Drop the

cherries into the batter from high enough up so they sink

into it. (This maneuver keeps all the cherries, which are

heavier than the batter, from sinking to the bottom of the

cake.) Place the pan in the slow cooker and cover with

a loosely fitting plate. Cover the pot, but prop the lid

open a fraction with a toothpick or a twist of foil to let

2 1/2 to 3 1/2 hours.

When a toothpick inserted in the center of the cake comes

out clean, the cake is done. Cool the cake on a rack for 10

to 15 minutes before you turn it out of the pan. Let it

cool thoroughly before serving. "Clear & Simple Crockery

Cooking" --