![close up view of a slice of Cherry Pound Cake garnished with cherries on a plate](https://cdn.statically.io/img/www.allrecipes.com/thmb/iARKC8Ota_Qq0i1BhaJJNxqf7r8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4622-cherry-pound-cake-Trusted-Brands-4x3-1-469cf6e62ff94621b54be6d3f8bb246e.jpg)
Ingredients
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2 cups all-purpose flour
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3 teaspoons baking powder
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½ teaspoon salt
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1 cup butter
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1 (8 ounce) package cream cheese
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1 ½ cups white sugar
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4 eggs
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1 teaspoon vanilla extract
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1 teaspoon almond extract
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1 cup maraschino cherries, drained and halved
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¼ cup all-purpose flour
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
433 | Calories |
24g | Fat |
50g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 433 | |
% Daily Value * | |
Total Fat 24g | 31% |
Saturated Fat 14g | 72% |
Cholesterol 123mg | 41% |
Sodium 375mg | 16% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 1g | 3% |
Total Sugars 25g | |
Protein 6g | 12% |
Calcium 85mg | 7% |
Iron 2mg | 10% |
Potassium 102mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.