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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Cherry Pound Cake Recipe

Cherry Pound Cake Recipe

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
4 Eggs
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
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 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.

12 Servings
Nutrition facts:
Serving Size 124 g
Calories 425
Calories from Fat 213
Total Fat 23.7g 36%
Saturated Fat 14.4g 72%
Cholesterol 116mg 39%
Sodium 285mg 12%
Total Carbohydrates 48.6g 16%
Dietary Fiber 1.0g 4%
Sugars 29.5g
Protein 6.0g
Vitamin A 17% • Vitamin C 1% • Calcium 9% • Iron 10%



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User Comments

GO AHEAD AND BAKE,

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!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!