Cherry Pound Cake Best Dishes

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Cherry Pound Cake

"My grandmother usually made this creamy cake for Christmas morning. It's so pretty and tastes first-rate! Now that Nana is long gone, I'm persevering with the tradition."

Ingredients :

2 cups all-cause flour
three teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 (8 ounce) package deal cream cheese
1 half of cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries, drained and halved
1/four cup all-motive flour

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H40M

Preheat oven to 325 degrees F (165 levels C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set apart.
In a massive bowl, cream together the butter, cream cheese, and sugar till light and fluffy. Beat in the eggs one at a time, then stir within the vanilla and almond extract. Beat in the flour mixture, blending simply until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into organized pan.
Bake in the preheated oven for 80 minutes, or till a toothpick inserted into the middle of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a twine rack and funky completely.

Notes :

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