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Cherry Pound Cakes Recipe

Ingredients

How to make it

  • Heat oven to 325 degrees. Grease and flour five 5X3 loaf pans (see note); set aside. In a medium bowl, whisk together 2 C. flour, baking powder, and salt; set aside. Pat drained, quartered cherries dry well with paper towels. Place in a small bowl and mix in 1/4 C. flour to coat cherries well; set aside. In a large mixing bowl, beat together butter, cream cheese, and sugar until well blended, no lumps remain, and mixture is light and fluffy. Add vanilla. One at a time, add eggs and mix well after each addition. Slowly add flour mixture and mix just until combined. Add cherries and nuts, if using, and mix well. Divide batter evenly among prepared pans. Bake 40-45 mins. or until a toothpick inserted in centers comes out clean. Cool cakes 10 mins. in pans on wire rack. Remove from pans and cool completely on wire rack. In a small bowl, whisk powdered sugar and desired liquid together until smooth. Drizzle glaze over tops of cooled loaves.
  • Note: Cakes can also be made in four 7X3 loaf pans or two 8X4 loaf pans (bake 40-45 mins.) and freeze well.

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