Cherry Pound Cake

Cherry Pound Cake

128
RAYNEBOW 1

"My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition."

Ingredients

1 h 40 m {{adjustedServings}} servings 433 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
  2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
  3. Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews

128
  1. 149 Ratings

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I have the same recipe and make it at Christmas every year. My ingredients for this recipe is the same but my method is a bit different. The night before, I pace the cherries in a seive over a ...

Just a perfect little cake--moist, tender crumb, with just the right amount of cherries--any more than what the recipe called for would have been overkill. This fit perfectly in one of the small...

I loved this cake! The only thing I changed was to use almond extract in place of the vanilla. It only took an hour, and it was moist and delicious! I also made the glaze as suggested in anot...