• Ingredients
  • 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

Directions

  • 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.

Nutritional Information

Amount Per Serving  Calories: 433 | Total Fat: 23.8g | Cholesterol: 132mg Powered by ESHA Nutrient Database Nutritional Information Cherry Pound Cake Servings Per Recipe: 12 Amount Per Serving Calories: 433

  • Total Fat: 23.8g
  • Cholesterol: 132mg
  • Sodium: 375mg
  • Total Carbs: 49.9g
  •     Dietary Fiber: 0.8g
  • Protein: 6.1g