Cheerwine is a cherry-flavored soda made in North Carolina. I adore this stuff. My family claims that I am addicted and need to seek counseling. I say “pbbbbbbbbtht” to all of them.
And just because I could…
CHEERWINE POUND CAKE
1 C. (2 sticks) butter, at room temperature
1/2 C. shortening
2 3/4 C. granulated sugar
5 eggs
1 C. Cheerwine
3 C. unbleached flour
1/2 tsp. salt
1 1/2 tsp. almond extract
1/4 cup Grenadine (I used Rose’s, but need to find one with a bit more flavor so that I can cut back on this amount)
red food dye (optional, but not really, since the cake is pretty with the dark pink swirl in it.)
Icing
Preheat oven to 325 degrees. Grease and flour a tube pan. Cream butter, shortening and sugar until fluffy. Add eggs one at a time, beating well after each addition. In a second bowl, sift flour and salt together. Add dry ingredients to butter mixture, alternately with Cheerwine. Add almond extract.
Pour 1 to 1-1/2 cups of batter into a smaller mixing bowl. Add grenadine. Mix well. Add enough of the red food dye to turn the batter a nice dark pink (only takes a drop or two).
Pour 1/2 of original batter into tube pan, then spoon the grenadine flavoured batter through the center, top with remaining original batter. Bake for 1 hour and 15 minutes or until cake is golden brown.
Cool cake in pan about 10 minutes. Remove from pan and let cake cool completely on wire rack. Frost cake with icing.
ICING
1/3 Cup Cheerwine
2 1/2 Cups Powdered Sugar
1/4 Cup Butter
1/4 Teaspoon Almond Extract
Heat Cheerwine and butter together until mixture comes to a boil. Pour mixture over powdered sugar and blend until smooth. Stir in Almond extract. Cool slightly. Pour over cake. You may not need all the icing since you are drizzling it, but it is nice to have to swirl on the plate to serve.