BARBADOS CHRISTMAS POUND CAKE (MY VERSION) 

BARBADOS CHRISTMAS POUND CAKE (MY VERSION)
Episode #12
PREP AHEAD - (1-2 DAYS)
1 1/2 CUPS MIX PEEL
1 CUP GLAZE CHERRIES
2/3 CUPS DARK RAISENS
IN A SMALL BOWL SOAK FRUITS IN ABOUT 1/2 CUP OF RUM OR BRANDY AND COVER WITH PLASTIC WRAP FOR A COUPLE DAYS TO SOAK, STIRRING OCCASIONALLY.
PREHEAT OVEN 350º
1 1/2 CUPS OF MARGARINE OR UNSALTED BUTTER (ROOM TEMP.)
2 1/2 CUPS GRANTULATED SUGAR
4 LARGE EGGS
2 TSPNS VANILLA EXTRACT
1 TSNS LEMON EXTRACT
4 1/2 CUPS ALL PURPOSE FLOUR
5 TSPNS BAKING POWDER
1/2 TSPN SALT
1 LEMON ZEST
2 CUPS EVAPORATED MILK
IN AN ELECTRIC MIXER; CREAM SHORTENING TO SOFTEN, GRADUALLY ADD THE SUGAR AND MIX UNTIL LIGHT AND FLUFFY, ADD THE EGGS ONE AT A TIME THEN ADD THE VANILLA AND LEMON EXTRACT. IN A SEPARATE BOWL SIFT THE FLOUR, BAKING POWDER AND SALT THEN ADD THE LEMON ZEST AND WISK. ADD HALF THE FLOUR MIX TO THE WET INGREDIENTS, ADD THE FRUITS THAT WERE SOAKING AND MIX ON LOW SPEED. ADD THE MILK THEN THE REMAINING OF THE FLOUR AND MIX. POUR THE MIXTURE INTO A GREASED BUNDT PAN AND BAKE FOR APPROXIMATELY 90 MINUTES AT 350º. WHEN TOOTHPICK INSERTED COMES OUT CLEAN YOUR CAKE IS DONE.
P.S.
I FORGOT TO MENTION THAT MY CAKE TOOK 1 1/2 HOURS TO BAKE AND I TURNED THE HEAT DOWN TO 325º AFTER 50 MINUTES IN THE OVEN BECAUSE IT WAS BROWNING FAST.