Cherry Pound Cake Recipe

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Cherry Pound Cake

Barbara Howard


Great cake for Valentine's Day or any day. Frost with a cream cheese frosting. Yummy!

pinch tips: How to Measure Ingredients


1 c
1/2 c
3 c
6 large
1 jar(s)
6 ounces red maraschino cherries
1/2 tsp
almond extract
1/2 tsp
vanilla extract
3 3/4 c
all-purpose floud
1/4 tsp
3/4 c

Directions Step-By-Step

Preheat oven to 300 degrees
1. Beat butter and shortening at medium speed with an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Stir in cherries and flavorings.
2. Combine flour and salt; add to the butter mixture alternately with milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Pour batter into a greased and floured 10 inch tube pan.
3. Bake for 1 hour and 45 minutes to 2 hours or until a wooden pick inserted in center comes out clean. Cool in pan or wire rack 10 minutes; remove from pan, and cool completely on wire rack.
Cream Cheese Frosting

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
1 (16 ounce) package powdered sugar, sifted
1 teaspoon vanilla extract

Combine cream cheese and butter, beating until smooth. Add sugar and vanilla beat until light and fluffy. Frost top and sides of cake.

About this Recipe

Course/Dish: Cakes
Hashtags: #cherry, #pound