This pie recipe has been made in my family for decades. Don't know why I didn't see it on site before, I have always looked for it in cookbooks etc. and have never seen it published before. I got out my recipe to compare and the only difference is cinnamon (we use 1 T.). Lots of times I use can of Comstock sliced apples (not pie filling or you would definately need to reduce or cut out sugar). Also, use pastry blender for topping- make crumb-like when butter is not entirely soft. Only bake at 350 for 40 min. then additional 15 for topping. Debate within family whether pie is best warm or cold.

Reviewed On: Aug. 18, 2007

Absolutely large, dense beautiful pound cake. I, also used butter flavored shortening. Other adjustments included increasing cherries to 1 1/4 c., substituting 1 1/2 t. vanilla and 1 t. almond extract in place of butternut extract. Since I wanted to display this cake I did not make the frosting. Will definately make again, although frosting would certainly be yummy it truly is not necessary. Watch cooking time, outside was tiny bit dry but everyone raved about taste, beauty and size.

Reviewed On: Aug. 15, 2007