cream cheese and cherry loaf cake

How To Make cream cheese and cherry loaf cake

• 1

  Preheat oven to 350 degrees F. Grease and lightly flour two (9 x 5 x 2-inch) loaf pans. Sift flour, baking powder, and salt together and set aside. Put butter, cream cheese and sugar in bowl of a stand mixer fitted with a paddle attachment. Beat ingredients on medium-high speed until mixture is very light in color — almost white — and texture is fluffy, about 6 to 8 minutes. Scrape sides and bottom of bowl once during process to insure that butter is evenly incorporated.
• 2

  Crack eggs into a liquid measure and add vanilla and almond extract. With mixer on low speed, slowly pour mixture into bowl allowing eggs to fall in one at a time. Scrape bottom and sides of bowl. Add sifted dry ingredients on low speed. Stop mixing as soon as flour is incorporated. Fold cherries and nuts in by hand using a stiff spatula. Scrape batter into prepared pan.
• 3

  Place pans in middle of oven and bake 60-75 minutes rotating pans halfway through baking time. When cake is finished, a wooden skewer inserted in the middle should come out clean. Allow cakes to cool 15 minutes before removing from pan. Cool completely and cover with a thick dusting of confectioners' sugar.
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