This rich cake, which my grandma always cooked for Christmas morning. It looks gorgeous and tastes amazing! Since Nana is no longer here, I’m carrying on the custom.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 1 to 8 inch tube pan |
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
Instructions
- 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 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 123 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 14 g |
| Sodium | 375 mg |
| Sugars | 25 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe is great as it is written. Since I like to make some substitutions…. the second time I swapped Ferma chocolate butter for regular, added ginger powder and a mix of diced candied ginger and cocoa nibs. Yum.
Our family loves this one and we make it often, but bake time is way off. Have made in different Bundt pans and about 55-60 minuites is hgood. 80 results in very dry crusty cake. Extra cherries and glaze put this over the top!
made this twice now, very good cherry pound cake
I followed the recipe exactly except I used chopped firm fresh strawberries since I didn’t have any cherries. Used a loaf pan and cooked the full 80 minutes. It was excellent. Will definitely make it again and always use the strawberries.
I have been looking everywhere for this recipe, when I was little my mother made this every year for Christmas. the only differences were that she added fresh pecans along with the cherries, (my Grandfather would send them from Texas), and we dusted them with powdered sugar. She used to bake them in old coffee tins, so they would be straight and tall. We wrapped them in cellophane with ribbons. My only advice butter those tins well if you try it this way. They are beautiful and everyone loved them as gifts. Thanks for posting this!
This is a delicious cake! I have made it once and now I have made it again. It was delicious the first time and I had requests to do it again.
My new favorite cake! Made just as written. One reviewer wrote that it’s better the next day and I agree. Pair with a scoop of vanilla ice cream = divine! Thanks for sharing!
Delicious
Absolutely amazing. My family loved it.
Baked for 60 minutes only, otherwise exact recipe. Superior pound cake and will make again. Made again following the recipe with one exception. In addition to the cherries added one eight ounce cup of well drained crushed pineapple. Took the full 80 minutes to bake. Next time will use pineapple chunks for more flavor spikes.
This has been my favorite cake for my birthday for several years. I put in about double the amount of cherries, but I get excessive like that with most recipe add ins. It’s also excellent with other fruits instead of cherries.
This has been my favorite cake for my birthday for several years. I put in about double the amount of cherries, but I get excessive like that with most recipe add ins. It’s also excellent with other fruits instead of cherries.
Best Cherry Cake I’ve EVER Had!!! Wow. I added some pizazz by making it a round cake, stacked. With a Marzapan filling in the middle, and went over the top by doing a Marzapan cover over the entire top! wow…it tasted like a million bucks! Was not cheap to make, due to the marzapan, but you could taste how rich it was!! YUMMM.
Good taste, but a bit dry.
I had two small jars of maraschino cherries in the pantry–red and green–so decided to try this. It turned out beautifully! Moist, not too sweet with a nice crumb. Goes well with coffee.
I made two – One with one and a half cups of cherries and one with 2 cups of cherries. I burned them both I don’t think they liked being cooked in the toaster oven. Even so they were delicious – I cut the burnt part off and what was left tasted great!
No changes were made from the recipe except added a few more cherries. The taste was wonderful. The only thing I was disappointed in was the texture. Seemed to be a bit crumbly and not as firm as a pound cake. Will make again though.
I also used 1 1/2 the recipe for my standard bundt pan. I also used 2 jars of cherries but left them whole. I dredged the cherries in flour before adding to the batter but after baking the cherries were all on the bottom of the cake (or top after removing from pan). I was expecting a more even distribution. I used a wonderful vanilla glaze on top which absorbed into the cake and was delicious. The cake was marvelous. Can’t wait to bake it again but maybe I will use the method of pouring a layer batter and placing cherries on each layer to even out the distribution.
This is my favourite pound cake and it never fails me. I make it exactly as per the given recipe and have also tried with dried sweet strawberry, pineapple etc as per the occasion or mood. I bake it for half an hour at 180 degrees if I am using half the quantity.
I made this cake with fresh cherries and substituted the almond extract with half a teaspoon of lemon zest. Very moist and delicious.
Best Cherry pound cake. I’ve tried a number of recipes but this one reply hits it home for me.I did add extra cherries and coated them with flour before adding them to the batter. I also like to have the contrast so I made sure no juice went into making the cake pink. I also used the light spreadable cream cheese. You won’t be sorry you tried this