Maraschino Cherry Pound Cake by Rose
|Serves:||6 or more|
|3 tsp||baking powder|
|1 c||butter softened|
get recipes @ goboldwithbutter.com
|1 pkg||8 oz. cream cheese softened|
|1 1/2 c||sugar|
|4||extra large eggs|
|1 tsp||vanilla extract|
|1 tsp||almond extract|
|1||cup of maraschino cherries drained and halved|
Pinched by mavismayfield, and 111 more.
Bronx, New York to York, PA
Member Since Feb 2011
Preheat ovend to 325 grease and flour an 8 inch tube pan or I use a star shaped pan. Mix together the flour, baking powder and salt set aside. Drain your jar of maraschino cherries, blot off excess juice and cut the cherries in half, 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 extracts. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in the 1/4 cup of flour then fold them into the batter. Spread into the prepared pan. Bake in preheated oven for 80 minutes and test. Let cool in the pan for at least 20 minutes, turn out on wire rack and cool completely. I powder sugar mine.