Cherry Pound Cake


2 cups of all-purpose flour
3 teaspoons of baking powder
½ teaspoon of salt
1 cup of butter
1 (8 ounce) package of cream cheese
1 and ½ cups of white sugar
4 eggs
1 teaspoon of vanilla extract
1 teaspoon of almond extract
1 cup of maraschino cherries (drained and halved)
¼ cup of all-purpose flour


As usual, preheat the oven to 325 degrees Fahrenheit.  Grease and flour the 8-inch tube pan and blend together the baking powder, flours and salt.  Then, set aside.  In a large bowl, blend together the butter, cream cheese, and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in a vanilla and almond extract.  Beat in the flour mixture, until incorporated.

Dredge the cherries in ¼ cup of flour, and fold into batter.  If done, spread it into the prepare pan.  Bake the mixture in the preheated oven for about 80 minutes.  You can also determine if it is already cooked by inserting a toothpick into the center of the cake.  When the toothpick comes out open, it’s time for you to cool the cake.  So, let it cool in pan for about 10 minutes.  Turn it out onto a wire rack and cool completely.  Cut into slices, if you prefer, and serve.

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