Cherry Pound Cake recipe

1 servings

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

1 cup butter

1 (8 ounce) package cream cheese

1 1/2 cups white sugar

4 eggs

1 teaspoon vanilla extract

1 teaspoon almond extract

1 cup maraschino cherries, drained and halved

1/4 cup all-purpose flour

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.

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.

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.