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Cherry Pound Cake
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
100 minutes
Continuing my grandmother's beloved Christmas morning cream cake tradition.
Ingredients:
  • 3 teaspoons baking powder
  • 1 cup butter
  • 1 (8 ounce) package cream cheese
  • 1.5 cups white sugar
  • 4 eggs
  • 1 teaspoon almond extract
  • 1 cup maraschino cherries, drained and halved
  • 0.25 cup all-purpose flour
Instructions:
  • Preheat your oven to a cozy 325 degrees F (165 degrees C) while you generously grease and flour an 8-inch tube pan. Combine the flour, baking powder, and salt in a bowl and set it aside.
  • In a large bowl, beat together butter, cream cheese, and sugar until fluffy. Add eggs one at a time, then mix in vanilla and almond extract. Gently fold in the flour mixture until just combined. Coat cherries with 1/4 cup flour, then gently fold into the batter. Spread batter into prepared pan.
  • After baking at the preheated temperature for 80 minutes, or until a toothpick inserted into the center comes out clean, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

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