Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

This is the BEST cherry pound cake! I have been making this delicious and moist pound cake for years. I have used glace cherries, maraschino cherries and canned bing cherries. It works great with all of them. I have never done it with all of them together though....

Ingredients Nutrition

Directions

  1. Grease and flour an 8 inch tube pan. Mix 1/4 cup of flour with the cherries.
  2. Cream together the butter, sugar, cream cheese and vanilla. Add eggs, beating in one at a time. Beat well.
  3. Sift together flour and baking powder. Gradually add to creamed mixture. Fold in cherries.
  4. Sprinkle nuts in prepared pan. Spread batter over. Bake in a preheated 325*F oven for 1 hour and 20 minutes. Let Cool 5 minutes before removing from pan. I have also baked this in two loaf pans with great success! (A shorter baking time is needed of course in that case!).

Reviews

(2)
Most Helpful

This was very dry for a pound cake. I was shocked to put 3 T of baking powder. Taste was OK but I made this to take to work and share and chose not to do so.

hdmcdenise February 13, 2014

I made this cake as described, using maraschino cherries and almonds. I baked it in a 24cm (9 inch) tube pan and it overflowed in the oven a bit, so I'd recommend a larger tin. I should also have tested it earlier because by 1hr 20min it was overcooked. Other than that, it's not bad, so I'll have another try one day.

Jo C May 20, 2007

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