Name: Cherry Cream Cheese Pound Cake
Yield: 14 servings
Ingredients: 1 package cream cheese, softened; 1 cup butter, softened; 1.5 cups white sugar; 1.5 teaspoons vanilla extract; 4 eggs; 2.25 cups all purpose flour; 1.5 teaspoons baking powder; 0.125 teaspoon salt; 1 cup candied cherries, halved; 0.25 cup all purpose flour; 0.5 cup chopped pecans

Serves: 14 servings

Ingredients: 11

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 ¹⁄₂	cups white sugar
1 ¹⁄₂	teaspoons vanilla extract
4	eggs
2 ¹⁄₄	cups all-purpose flour
1 ¹⁄₂	teaspoons baking powder
¹⁄₈	teaspoon salt
1	cup candied cherries, halved
¹⁄₄	cup all-purpose flour
¹⁄₂	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.