Wednesday, December 24, 2008

Cherry Pound Cake

"I wanted a Christmas dessert with fruit, and came across this on"


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 1/2 cups maraschino cherries, drained and dry and halved *reserve juice
1/4 cup all-purpose flour


Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube (bundt) 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 approximately 65 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.

*you can make an icing with 1/2 teaspoon almond extract, 1 c. powdered sugar and cherry juice. Mix cherry juice until icing reaches desired consistency; drizzle over cake when cooled


The icing kind of soaks into the cake

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