Cherry Almond Pound Cake Recipes

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CHERRY POUND CAKE



Cherry Pound Cake image

My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.

Provided by RAYNEBOW

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup butter
1 (8 ounce) package cream cheese
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries, drained and halved
¼ cup all-purpose flour

Steps:

  • 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.

Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 g

CHERRY-ALMOND CREAM CHEESE POUND CAKE



Cherry-Almond Cream Cheese Pound Cake image

Make and share this Cherry-Almond Cream Cheese Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h5m

Yield 14 serving(s)

Number Of Ingredients 13

1/4 cup dried cherries, coarsely chopped
2 tablespoons kirsch or 2 tablespoons hot water
3 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
8 ounces cream cheese, softened
2 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
powdered sugar, for dusting

Steps:

  • Add cherries and kirsch to a small bowl; let stand for 20 minutes.
  • Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
  • Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
  • In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
  • Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
  • Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  • Beat in the vanilla and almond extract.
  • Add the flour mixture at low speed, mixing just until blended.
  • Add in cherries, along with any remaining liquid, and mix until blended.
  • Scrape batter into prepared pan.
  • Bake the cake for 55-65 minutes, until a pick comes out clean.
  • Cool the cake in the pan on a wire rack for 15 minutes.
  • Dust the cake lightly with powdered sugar right before serving.

Nutrition Facts : Calories 418.2, Fat 20.8, SaturatedFat 12.5, Cholesterol 128.2, Sodium 241.9, Carbohydrate 52.2, Fiber 0.5, Sugar 28.9, Protein 6

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