Cherry Pound Cake You Have To Try
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|Cherry Pound Cake|
"My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes splendid! Now that Nana is gone, I'm continuing the lifestyle."
- 2 cups all-purpose flour
- three teaspoons baking powder
- half of teaspoon salt
- 1 cup butter
- 1 (8 ounce) bundle cream cheese
- 1 half cups white sugar
- four eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup maraschino cherries, drained and halved
- 1/4 cup all-purpose flour
|Prep : 20M||Cook : 12M||Ready in : 1H40M|
- Preheat oven to 325 degrees F (a hundred sixty five ranges C). Grease and flour an eight inch tube pan. Mix together the flour, baking powder, and salt; set apart.
- In a big bowl, cream collectively the butter, cream cheese, and sugar till mild and fluffy. Beat inside the eggs one after the other, then stir within the vanilla and almond extract. Beat inside the flour aggregate, blending simply till included. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
- Bake inside the preheated oven for 80 mins, or till a toothpick inserted into the middle of the cake comes out smooth. Let cool in pan for 10 minutes, then flip out onto a twine rack and cool completely.
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