Cherry Cream Cheese Pound Cake

Indulge in this decadent pound cake featuring a nutty top crust, exceptional moistness, and rich flavors. It is a delightful treat for every occasion and also makes a thoughtful gift. Alternatively, you can opt for halved maraschino cherries for a twist.

Ingredients

1	package cream cheese, softened
1	cup butter, softened
1 ½	cups white sugar
1 ½	teaspoons teaspoons vanilla extract
4	eggs
2 ¼	cups all-purpose flour
1 ½	teaspoons teaspoons baking powder
⅛	teaspoon teaspoon salt
1	cup cup candied cherries, halved
¼	cup cup all-purpose flour
½	cup cup chopped pecans

Instructions

• 1. Begin by preheating the oven to 325 degrees F (165 degrees C).
  2. In a mixing bowl, combine the softened cream cheese, softened butter, white sugar, and vanilla extract. Cream the ingredients together until smooth. Gradually add the eggs one by one. In a separate bowl, sift together the all-purpose flour, baking powder, and salt; gently fold this mixture into the cream cheese blend. Coat the candied cherries in a portion of the all-purpose flour, then delicately fold them into the batter.
  3. Sprinkle the chopped pecans evenly over the base of an ungreased 10-inch angel food tube pan, ensuring complete coverage. If needed, add additional pecans for a generous layer. Pour the prepared batter over the pecans in the pan.
  4. Bake the pound cake for approximately 75 minutes, or until a wooden pick inserted into the cake comes out clean. Allow the cake to cool in the pan. Once cooled, run a knife around the outer edge of the cake and the center tube. Gently release the cake from the pan and transfer it onto a serving plate.

Jul 19, 2024