1 1/4 cups butter, softened
1 3/4 cups sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup can sweetened condensed milk
2 cups quartered maraschino cherries, well drained
Beat butter, sugar, eggs and vanilla extract in large
bowl on low speed of electric mixer until blended, then
on high speed 5 minutes until light and fluffy.
Combine flour, baking powder and salt. Add dry ingredients
alternately with condensed milk to creamed mixture, mixing
lightly after each addition.
Fold in cherries.
Turn batter into greased and floured 12-cup bundt or tub
Bake at 350 degrees for 55 minutes.
Cover loosely with foil, shiny side out; continue baking
15-20 minutes, until toothpick inserted in center comes
Let cool in pan for 5 minutes; invert cake onto rack and
let cool completely.
Dust with powdered sugar just before serving.