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Cherry-Almond Cream Cheese Pound Cake

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“Tish Boyle”
2hrs 5mins

Ingredients Nutrition


  1. Add cherries and kirsch to a small bowl; let stand for 20 minutes.
  2. Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
  3. Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
  4. In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
  5. Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
  6. Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  7. Beat in the vanilla and almond extract.
  8. Add the flour mixture at low speed, mixing just until blended.
  9. Add in cherries, along with any remaining liquid, and mix until blended.
  10. Scrape batter into prepared pan.
  11. Bake the cake for 55-65 minutes, until a pick comes out clean.
  12. Cool the cake in the pan on a wire rack for 15 minutes.
  13. Dust the cake lightly with powdered sugar right before serving.

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