Rose Rauhauser Recipe

Maraschino Cherry Pound Cake by Rose

By Rose Rauhauser NewYorkWoman

Recipe Rating:
 1 Rating
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Prep Time:
Cook Time:

Rose's Story

Light and easy cake with the yummy flavor of Marachino Cherries cut in half. Enjoy


2 c
3 tsp
baking powder
1/2 tsp
1 c
butter softened
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1 pkg
8 oz. cream cheese softened
1 1/2 c
extra large eggs
1 tsp
vanilla extract
1 tsp
almond extract
cup of maraschino cherries drained and halved
1/4 c

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Fruit Desserts
Other Tag: Quick & Easy