CHERRY POUND CAKE RECIPES

CHERRY POUND CAKE RECIPE | ALLRECIPES

Cherry Pound Cake Recipe | Allrecipes 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 Cherry Desserts

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 20 minutes

Yield 1 8 inch tube pan

Number Of Ingredients 11

Ingredients

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, CarbohydrateContent 49.9 g, CholesterolContent 123.2 mg, FatContent 23.8 g, FiberContent 0.8 g, ProteinContent 6.1 g, SaturatedFatContent 14.4 g, SodiumContent 375.1 mg, SugarContent 25.3 g

MARASCHINO CHERRY POUND CAKE RECIPE | ALLRECIPES

Maraschino Cherry Pound Cake Recipe | Allrecipes image

A wonderful pound cake full of maraschino cherries and a creamy cherry and cream cheese icing.

Provided by Debbie Crawford

Categories Cherry Desserts

Yield 1 tube cake

Number Of Ingredients 13

Ingredients

1 ½ cups shortening
6 eggs
½ teaspoon baking powder
1 tablespoon butternut flavored extract
3 cups white sugar
3 ¾ cups all-purpose flour
¾ cup milk
¾ cup maraschino cherries, chopped
3 ounces cream cheese
¼ cup butter, softened
2 cups sifted confectioners' sugar
¼ cup maraschino cherries, chopped
½ cup flaked coconut

Steps:

In a large bowl, cream the shortening and the white sugar together until fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add the flavoring.
In another bowl, combine flour and baking powder together. Add these dry ingredients alternating with the milk to the creamed mixture. Stir 3/4 cup chopped cherries into the batter.
Pour batter into a greased tube pan, and bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
To Make the Frosting: Cream together the cream cheese and the butter in a small mixing bowl. Gradually add the confectioners' sugar. Stir in the 1/4 cup cherries and coconut. Frost cake when cool.

Nutrition Facts : Calories 672.4 calories, CarbohydrateContent 94 g, CholesterolContent 96.2 mg, FatContent 30.9 g, FiberContent 1.3 g, ProteinContent 7.2 g, SaturatedFatContent 10.5 g, SodiumContent 102.7 mg, SugarContent 62.3 g

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Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.

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