Cherry Pound Cake

I always make this cake at Christmas time. It is the only sort of fruit cake I like. It has maraschino cherries inside but it’s not overloaded with them.



2 Cups of all-purpose flour
3 teaspoons of baking powder
½ teaspoon of salt
1 cup of butter
1-8-ounce package of cream cheese
1 ½ cups of white sugar
4 eggs
1 teaspoon of pure vanilla extract
1 teaspoon of pure almond extract
1 cup of maraschino cherries drained and halved
¼ cup of all-purpose flour


To Make the Cherry Pound Cake

  • Preheat oven to 325 degrees

  • Grease and flour an 8-inch tube pan

  • Mix the flour, baking powder and salt and set aside

  • In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy

  • Beat in the eggs one at a time

  • Stir in the vanilla and almond extracts

  • Beat in the flour mixture until it is just incorporated

  • Dredge the cherries in ¼ cup of flour then fold them into the batter


  • Spread into prepared pan and bake for 80 minutes or until a toothpick inserted comes out clean


Let cool in pan for 10 minutes then transfer it to a wire rack and cool completely.