Cherry Cream Cheese Cake

Cherry Cream Cheese Cake

27

"This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer."

Ingredients

servings 418 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 23.4 g
  • 36%
  • Carbs:
  • 47.3g
  • 15%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 106 mg
  • 35%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.
  3. Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.
  4. Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.
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Reviews

27
  1. 28 Ratings

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Excellent and five stars with some seemingly minor, but significant tweaks. If others have complained this is dry, it's not just that there's too much flour, but too little sugar! Sugar does m...

I love this easy to make cherry cake. I made a couple of adjustments to mine. I added more cherries (red & green) and also 1/2 cup sour cream or little more. Turned out excellent. Baked in bundt...

My family and friends loved this cake! It was easy to make (my cakes often fall- this one did not!)It was very moist and taisty! It did take a while to cook, but it was worth the wait!