Name: Cherry Cream Cheese Pound Cake
Prep time: 25 min
Cook time: 1 h 25 min
Total time: 1 h 50 min
Yield: 14 servings
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 8 ounces cream cheese, softened; 2.75 cups granulated sugar; 6 egg, room temperature; 2 teaspoons vanilla extract; 0.25 teaspoon almond extract; 3 cups all purpose flour, divided; 0.5 teaspoon salt; 1 cup candied cherry, halved and patted dry; 0.5 cup pecan, finely chopped

Ready in: 1h 50 mins

Serves: 14 servings

Ingredients: 11

This is a cream cheese pound cake with the dense, fine crumb and buttery vanilla flavor expected from the classic. Candied cherries and a pecan layer keep the original recipe's fruit-and-nut character, but the method and ratios are tightened so it bakes like a proper pound cake.

Ingredients

1	cup unsalted butter, softened
8	ounces cream cheese, softened
2 ³⁄₄	cups granulated sugar
6	egg, room temperature
2	teaspoons vanilla extract
¹⁄₄	teaspoon almond extract
3	cups all-purpose flour, divided
¹⁄₂	teaspoon salt
1	cup candied cherry, halved and patted dry
¹⁄₂	cup pecan, finely chopped

Instructions

1.	Heat the oven to 325 degrees F.
2.	Grease a 10-inch tube pan thoroughly, dust it with flour, and tap out the excess.
3.	Scatter the chopped pecans evenly over the bottom of the prepared pan.
4.	Reserve 1 tablespoon of the flour, then whisk the remaining flour with the salt in a medium bowl.
5.	Beat the butter and cream cheese in a large bowl until completely smooth and creamy.
6.	Add the sugar gradually and beat until the mixture is pale, fluffy, and no longer gritty, about 4 minutes.
7.	Beat in the eggs one at a time, mixing well after each addition and scraping the bowl as needed.
8.	Mix in the vanilla extract and almond extract.
9.	Add the flour mixture in three additions on low speed, mixing only until the batter is smooth and no dry streaks remain.
10.	Toss the candied cherries with the reserved tablespoon of flour.
11.	Fold the cherries into the batter with a spatula, keeping the fruit evenly distributed.
12.	Spoon the batter over the pecans in the pan and smooth the top.
13.	Bake until the cake is deeply golden, springs back lightly, and a skewer inserted near the center comes out clean, 80 to 90 minutes.
14.	Cool the cake in the pan on a rack for 20 minutes.
15.	Run a thin knife around the outer edge and center tube, then invert the cake onto the rack and let it cool completely before slicing.