Cherry Pound Cake Recipe
2 cups
3 tsp
1/2 tsp
1 cup
1 pkg. (8 oz)
1 1/2 cups
4
1 tsp
1 tsp
1 cup
1/4 cup |
All-purpose flour
Baking powder
Salt
Butter
Cream cheese
White sugar
Eggs
Vanilla extract
Almond extract
Maraschino cherries, drained and halved
All-purpose flour |
|
Oven Temp ~ 325°
Baking Time ~ 1 Hour & 20 Min.
Pan Type ~ 8 inch tube pan |
Preheat oven, 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. Roll cherries in 1/4 cup flour, then fold into batter. Spread
into prepared pan.
Bake 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.