2 sticks margarine
1/2 c. shortening
3 c. sugar
6 large eggs
3 3/4 c. plain flour, sift
1 tsp. vanilla
3/4 c. milk (add maraschino
cherry juice to make 1 c.
liquid)
1 (10 oz.) bottle maraschino
cherries, chop and drain

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 300 degrees for 1 1/2 hours or until cake tests done.

Cherry Pound Cake Frosting:
1 (3 oz.) pkg. cream cheese,
softened
1/2 stick margarine
1 box powdered sugar
remaining cherries from cake
recipe
1/2 c. nuts, chopped
1/2 c. coconut
3/4 tsp. vanilla

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