Cherry Almond Pound Cake
Traditional cream cheese pound cake recipe flavored with almond extract and maraschino cherries. The perfect pound cake for Christmas.
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
- 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
- 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