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Cherry Pound Cake
Prep
20 mins
Cook
1 hr 20 mins
Servings
12
Difficulty
Hard
This cherry pound cake is one of my go to desserts when I want something elegant but honestly pretty simple to pull together. The cream cheese mixed right into the batter keeps everything moist and tender while those bright maraschino cherries add a fun pop of color and flavor. Plus, cream cheese is packed with calcium which is great for your bones. The best part? You probably have most of these ingredients sitting in your kitchen right now, so there's minimal shopping involved. Just twenty minutes of prep work and you're ready to pop it in the oven and let it bake for about an hour and twenty minutes. Perfect for impressing guests without the fuss.
Ella x
Ingredients
- 22 cups all-purpose flour
- 33 teaspoons baking powder
- ½ teaspoon salt½ teaspoon salt
- 11 cup butter
- 11 (8 ounce) package cream cheese
- 11 ½ cups white sugar
- 44 eggs
- 11 teaspoon vanilla extract
- 11 teaspoon almond extract
- 11 cup maraschino cherries, drained and halved
- ¼ cup all-purpose flour¼ cup all-purpose flour
Detail level
Instructions
- 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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