Cherry Pound Cake

Julie Deal


My cousin brought this cake to us when my husband had surgery in February. I have since made it 5 or 6 times. It is easy and delicious!


★★★★★ 5 votes

15 Min
1 Hr 35 Min


  • 1 c
    butter-flavor crisco
  • 1/2 c
    margarine, softened
  • 3 c
  • 6
  • 1- 10 oz
    jar maraschino cherries, drained and chopped
  • 1/2 tsp
    almond flavoring
  • 1 tsp
    vanilla flavoring
  • 3/4 c
  • 3 3/4 c
    plain flour, sifted
  • 1/4 c
    cherry juice
  • ICING:

  • 1- (3) oz
    package cream cheese, softened
  • 1/2 stick
  • 5 c
    confectioners' sugar(more if needed)
  • 1 - 10 oz
    jar maraschino cherries, drained and chopped
  • 1 tsp
    almond flavoring

How to Make Cherry Pound Cake


  1. Cream shortening, margarine and sugar. Add eggs, 1 at a time;mix well. Add cherries and flavorings. Add milk and flour alternately. Add cherry juice. Pour into greased and floured tube pan. Place in cold oven and bake at 300 degrees for 1 1/2 to 1 3/4 hrs. (I check at 1 1/2 hrs) Cool in pan for 15 minutes. Remove from pan and cool completely before icing. * Make sure you use a large tube pan as this makes a larger cake.
  2. Icing: Cream together cream cheese, sugar and margarine. Add cherries and flavoring; mix well. Spread on cake.

Printable Recipe Card

About Cherry Pound Cake

Course/Dish: Cakes
Main Ingredient: Tofu/Soy
Regional Style: American
Hashtags: #cherry #desserts #cake

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