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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Cherry Pound Cake Recipe

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This recipe for Cherry Pound Cake is from The Too Much Sugar for a Dime Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp, salt
1 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 1/2 c. white sugar
4 eggs
1 tsp. vanilla extract
1 tsp. almond extract
1 c. maraschino cherries, drained and halved
1/4 c. all-purpose flour (for dredging cherries)
Directions:
Directions:
Preheat oven to 325º. Grease and flour an 8-inch tube pan. Mix together the flour, baking powder and salt; set aside. 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 the 1/4 c. flour, then fold into batter. Spread batter in the prepared pan. 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.
Personal Notes:
Personal Notes:
Baking this cake is a Beasley family Christmas tradition. If you are a cherry lover, then this is your Cake of Cakes!

 

 

 

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