Cheerwine, the cherry-flavored soda born in Salisbury, NC, has become a cultural icon. This pound cake marries its rich, sweet notes with a classic Southern recipe.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• ½ cup vegetable shortening
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup Cheerwine soda (room temperature)
• 1 teaspoon vanilla extract
• Optional: 1 teaspoon almond extract

Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons Cheerwine

Instructions:

1. Preheat oven to 325°F (160°C). Grease and flour a Bundt or tube pan.
2. In a large mixing bowl, cream together butter, shortening, and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Alternate adding dry ingredients and Cheerwine into the butter mixture, starting and ending with flour. Stir in vanilla (and almond extract if using).
6. Pour into prepared pan and bake for 1 hour 10 minutes, or until a toothpick comes out clean.
7. Cool in the pan for 10 minutes, then invert onto a rack.
8. Mix powdered sugar and Cheerwine to make glaze, then drizzle over cooled cake.