We love this pound cake, it has the best cherry flavor and melt-in-your-mouth texture. It's tender and buttery with pureed maraschino cherries in the cake and glaze. So good!
Preheat oven to 325 degrees. Coat a 12 to 15-cup Bundt pan or tube pan with solid vegetable shortening then granulated sugar.
In a large bowl, beat butter, shortening, and cream cheese at medium speed with a mixer until combined. Gradually add 3 cups sugar. Beat until fluffy. Add eggs one at a time, beating after each addition.
Gradually add the flour to the butter mixture beating until combined. Stop the mixer and scrape the bottom and sides of the bowl. Turn the mixer back on to low.
Add the vanilla flavoring, almond flavoring, juice, and chopped cherries to the batter. Mix on low until combined.
Spoon the batter into your prepared pan. Flatten the top of the batter with the back of your spatula.
Bake for 1 hour and 20 minutes or until a wooden pick inserted into the cake comes out clean. Let the cake cool for 20 to 30 minutes in the pan before inverting it to a serving platter. (I double-flip the cake so the top ends up being the top, but that's up to you.) Remove from pan, allow to cool completely on a wire rack.
Icing:
Whisk confectioners sugar and cherry juice until smooth. Drizzle over cake.
Notes
I usually get 1 cup of cherry juice from a 16-ounce jar of cherries. You'll use 3/4 cup in the cake and 1/4 cup in the frosting.If you don't get 1 cup total, you still need to reserve 1/4 cup for the frosting to get the pretty pink color. Therefore, measure the 1/4 cup for the icing and set it aside. Then add enough whole milk to the remaining cherry juice to make 3/4 cup.