Cherry pound cake is such a moist cake and it's pretty too. Frost this cherry pound cake with our White Snow Frosting. Adding about 1/2 cup chopped Maraschino cherries makes a spectacular looking dessert.
2 cups All-purpose flour
3 tsp Baking powder
1/2 tsp Salt
1 cup Butter
1 package (8 ounces) Cream cheese
1 1/2 cups White sugar
1 tsp Vanilla extract
1 tsp Almond extract
1 cup Maraschino cherries, drained and halved
1/4 cup All-purpose flour
Oven Temp ~ 325°
Baking Time ~
Pan Type ~ 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 the batter. Spread cherry cake batter into prepared pan.
Bake cherry pound cake 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.
When cherry pound cake has completely cooled, frost with White Snow Frosting, add 1/2 cup chopped Maraschino Cherries into frosting.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!