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