cherry almond cake

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SIMPLE CREAM CHEESE CHERRY POUND CAKE WITH JUST THE PERFECT AMOUNT OF ALMOND FLAVOR

This is such a tasty and easy homemade pound cake y’all. It’s a simple cream cheese pound cake, loaded with 20 ounces of maraschino cherries.

Baked in a tube pan, bundt pan or 2 loaf pans, it requires no decorating or icing (though it is delish with a cream cheese glaze also). Yes, you can eat it straight out to the oven.

With bright red cherries disbursed though out the cake, it is an amazing Christmas cake. You’d be the star of Christmas Day (next to Jesus) when you serve this cake for Christmas dinner.

It would also be an excellent Valentine’s Day cake recipe (Ladies, if he’s a keeper, make this cake for him).

Pound Cake Loaded With Cherries

SCRUMPTIOUS CREAM CHEESE ALMOND POUND CAKE WITH CHERRIES

Seriously, this is my luscious, super easy cream cheese Melt In Your Mouth Pound Cake recipe with 20 ounces of maraschino cherries added.

This vintage pound cake recipe is incredible with cherries. They match so well with the almond flavoring and tangy taste of the cream cheese pound cake.

This cake is a beautiful cake when baked in a bundt pan. It would look even more elegant presented on a lovely cake stand like these. I know this is how I like to show off and present cakes I bake in my bundt pans.

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Cream Cheese Pound Cake Loaded With Cherries

INGREDIENTS IN CHERRY ALMOND CAKE RECIPE

To make this traditional pound cake recipe from scratch you will need the following ingredients:

  • 20 oz. maraschino cherries (I used two 10oz jars) drained, cut in halves and dusted with flour.
  • 8 oz Cream cheese Room Temperature
  • 1½ cups Butter Room Temperature
  • 3 cups Sugar
  • 6 Eggs Room Temperature
  • 3 cups All purpose flour Sifted
  • ¼ tsp Salt
  • 1½ tsp Almond Extract

TOOLS USED IN MAKING CHERRY CAKE FROM SCRATCH

HOW TO MAKE THIS CHERRY ALMOND CAKE

  • DO NOT PREHEAT OVEN
  • Cream cream cheese and butter and add sugar.
  • Add eggs alternately with sifted flour and salt.
  • Add almond extract and cherries.
  • Insert cake in cold oven. Set temperature to 325.
  • Bake for 1 and 1/4 to 1 and 1/2 hours.

RECOMMENDED PANS FOR CHERRY ALMOND POUND CAKE

Traditional Cream Cheese Pound Cake With Cherries

HOW LONG SHOULD YOU BEAT A POUND CAKE?

It’s important not to over mix a pound cake. Overmixing can cause a pound cake to be tough and rubbery.

  • Cream the sugar, cream cheese, butter mixture until light and fluffy. There should be no grittiness.  With the mixer on medium high to high speed, this should take anywhere between 3 to 7 minutes.
  • With the mixer on low to medium speed, add flour or liquids. Stop mixing the flour as soon as it is incorporated throughout the batter.
  • Add the eggs one at a time and mix each egg just long enough for the yellow to disappear.
Cherry Pound Cake

WHY DOES FRUIT SINK TO BOTTOM OF CAKE?

There’s nothing worse than cutting into a cake made with fruit and finding all the fruit at the bottom. Cherries and some other fruits contain a good bit of moisture and syrup. Because of this, whole cherries and other large pieces of fruit can be too heavy for the cake batter, causing them to sink.

HOW TO STOP CHERRIES SINKING IN A CAKE

  • Cut the cherries into smaller pieces. I cut my cherries into halves and thirds.
  • Dry the cherries with a paper towel or towel.
  • Dust the cherries with flour. It sounds crazy, but it works. This coating of flour absorbs some of the fruit’s liquid it releases as it bakes and helps keep the fruit in place, instead of sinking.
Old Fashioned Pound Cake With Cherries

HOW TO STORE POUND CAKE

  • Store the pound cake at room temperature wrapped securely in plastic wrap and aluminum foil or an airtight container up to three days.
  • Store in the refrigerator. Wrapped well in plastic wrap and aluminum foil, place the cake in an air tight container and then the refrigerator. If you don’t have an air tight container large enough, simply place the cake wrapped well in plastic wrap an aluminum foil in the refrigerator. This will keep the cake fresh for up to a week.

HOW TO FREEZE POUND CAKE

It tastes just as delicious, if not more so, after serving time in the freezer.

TO FREEZE THE WHOLE CAKE OR A PORTION OF THE CAKE:

  • Fully cool the cake.
  • Wrap the cake in plastic wrap 2 or 3 times and then cover with aluminum foil.  
  • Place in large freezer storage bag or container.  If you don’t have a freezer bag or container that is large enough, freeze it wrapped well in plastic wrap and aluminum foil.

TO FREEZE A CAKE IN SLICES:

HOW LONG CAN YOU FREEZE POUND CAKE?

Pound cake frozen correctly can taste really good for 4 to 6 months. After six months it will remain safe, but might not have the same delicious flavor.

Cream Cheese Pound Cake With Cherries

FINAL THOUGHTS ON THIS SIMPLE CHERRY CAKE

You can’t go wrong with this cake. Whether you make this cherry cake with cream cheese for Christmas or Valentines, it’s really a cake that’s lovely and delicious all year. I hope you enjoy it as much as my friends and I did.

MORE SIMPLE HOLIDAY CAKES

CREAM CHEESE CHERRY ALMOND POUND CAKE

Cherry Pound Cake
Print Jump to Recipe Pin Recipe

Cherry Almond Pound Cake

Traditional cream cheese pound cake recipe flavored with almond extract and maraschino cherries. The perfect pound cake for Christmas.
Course Brunch, Dessert, Snack
Cuisine American
Keyword Cherries, Easy, cream cheese, old fashion, chocolate, vanilla, almond, moist, dense, loaf, marble, best, bundt, desserts, icing, classic, homemade, simple, frosting
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Cooling Time 15 minutes
Total Time 2 hours 5 minutes
Servings 18 slices
Calories 405kcal
Cost $10.00

Equipment

  • Stand or Hand Mixer
  • Bundt or Tube Pan
  • 2 Large Loaf Pans

Ingredients

  • 8 ounces Cream Cheese Room Temperature
  • cups Butter Room Temperature
  • 3 cups Sugar
  • 6 Eggs Room Temperature
  • 3 cups All Purpose Flour Sifted
  • ¼ tsp Salt
  • tsp Almond Extract
  • 20 ounces Maraschino Cherries Drained, cut into halves or thirds and dusted with flour. See above or notes below.

Instructions

  • I usually start this cake in a cold oven. However, you can preheat to 325°.
  • Cream butter and cream cheese until smooth, getting all the cream cheese lumps out.
  • Add sugar gradually and beat until it's light and fluffy. Gritty texture should be gone.
  • Sift flour and salt.
  • Add flour alternately with eggs.
  • Add almond and fold in cherries (cherries should be cut into halves or thirds and dusted with flour (see above).
  • Pour batter into a well greased large tube or bundt pan. You can also use 2 large loaf pans.
  • Bake at 325° for 1 hour and 30 minutes. I start checking mine at 1 hour and 15 minutes.
  • Insert a sharp knife or long wooden pick in middle of cake to verify it's done.
  • Let cool 10 – 15 minutes.

Notes

This makes a really big cake.  If there is to much batter for the pan, you can make 2 or 3 cupcakes with the extra batter.

Nutrition

Calories: 405kcal

6 Comments

    1. Oh, I’m so glad you liked it. I love this cake. Cream cheese pound cake with cherries, can’t go wrong with that.

  1. Ena pineo says:

    Is there no baking powder ,or sod a in this maraschino cherry pundcake?

    1. Great question. No there is not. This cake turns out perfectly without either. Please let me know how it turns out. I’d love to hear. Thanks for your question.

  2. Annie K Bell says:

    Can you use fresh cherries?

    1. Oh, I think fresh cherries would be delicious. Just make sure you toss them in a tablespoon or 2 of flour, so they want sink to the bottom of the cake. Please let me know how it turns out. Thanks so much for your question.

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