Cherry Pound Cake
Description
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
•
2 cups all-purpose flour
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3 teaspoons baking powder
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1/2 teaspoon salt
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1 cup butter
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1 (8 ounce) package cream cheese
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1 1/2 cups white sugar
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4 eggs
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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1 cup maraschino cherries, drained and halved
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1/4 cup all-purpose flour
Directions
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.