Cherry Pound Cake
Serves: 5
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
45
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 tsps
Baking Powder1 tsp
Salt1 cup
Butter230 g
Cream Cheese (package)1.5 cups
White Sugar4
Eggs1 tsp
Vanilla Extract1 tsp
Almond ExtractDirections:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Grease and flour an 8 inch tube pan
3
Mix together the flour, baking powder, and salt; set aside
4
In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy
5
Beat in the eggs one at a time, then stir in the vanilla and almond extract
6
Beat in the flour mixture, mixing just until incorporated
7
Dredge cherries in 1/4 cup flour, then fold into batter
8
Spread into prepared pan
9
Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean
10
Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely