Cherry Cream Cheese Pound Cake

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Variations: Chocolate Cream Cheese Pound Cake; Cream Cheese Pound Cake and Variations

Cake and photo by sucre, Premium Member © Sarah Phillips

Cake and photo by sucre, Premium Member © Sarah Phillips
Cream cheese gives this cake extra richness and helps make it especially moist and yummy. This one is cherry flavored and has a Cherry Glaze. It is based on my vanilla flavored Cream Cheese Pound Cake and numerous other flavor variations for you to enjoy, as well.

sucre, Premium Member, Says: "I made the cherry version of the cream cheese pound cake the other day and it was super yummy! My husband really liked it!...The cake just gets even better after a day or so!! Can't wait to try it as cupcakes too!"

2 cups unbleached or bleached all-purpose flour; spoon into measuring cup and level to rim
1 teaspoon baking powder
1/2 teaspoon salt

2 sticks (1/2 pound) unsalted butter; can be cold from the refrigerator
One 8-ounce package cream cheese; I prefer Philadelphia Brand
2 cups sugar
1 teaspoon vanilla extract
1 teaspoon almond extract

6 large eggs; can be cold from the refrigerator

1 cup maraschino cherries, drained and halved; reserve 1/4 cup juice, or more, for glaze recipe, below

1. Position an oven rack in the lower third of the oven and preheat oven to 325 degrees F. Grease and flour a 12-cup tube or Bundt pan.
SARAH SAYS: I like to use Baker's Grease to grease the pan with. Or, grease the pan with shortening and dust with Wondra, Instatized Flour. Tap out excess flour.

2. In a medium size bowl, combine the flour, baking powder and salt. Set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until softened and add the sugar at the side of the bowl. Beat until light and fluffy on medium speed for about 2 minutes. Add in the cream cheese and beat until light and fluffy about 3 minutes more. Make sure you stop the mixer and scrape the sides and bottom of the bowl often with a large rubber spatula.

4. With the mixer on low, beat in the vanilla, and then, four eggs, one at a time, beating for 20 seconds after each addition or until well incorporated and the batter is smooth.

5. With the mixer on low, beat in one-third of the flour mixture, and when absorbed, add in the fifth egg, and beat until smooth. Repeat with one-third of the flour and the sixth egg. Beat in the last one-third of the flour and mix until absorbed.

6. Stop the mixer and unclamp the mixing bowl. FOLD IN the maraschino cherries. Scrape the batter into the prepared pan and smooth the top.

7. Bake for 65 to 75 minutes or until the cake is browned, cracked on top, and a long thin wooden skewer inserted in the middle emerges with a few moist crumbs attached but not batter.
When using two 9 x 2-inch pans, bake for 30 to 40 minutes.

Cool the cake in the pan for about 10 minutes on a wire cake rack, and then unmold. Turn upright to cool completely.

Pound cakes keep well for a few days, well-wrapped at room temperature. They also freeze well for a month or more.

CHERRY GLAZE / Recipe alone
1 cup powdered sugar, more or less
2 tablespoons maraschino cherry juice or more, reserved from cake recipe, above or water
1 teaspoon vanilla extract

Mix ingredients until smooth and thin enough to drizzle on the cooled cake!

Cream Cheese Pound Cake

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