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Cherry Pound Cake

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“This is the BEST cherry pound cake! I have been making this delicious and moist pound cake for years. I have used glace cherries, maraschino cherries and canned bing cherries. It works great with all of them. I have never done it with all of them together though....”
READY IN:
1hr 15mins
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease and flour an 8 inch tube pan. Mix 1/4 cup of flour with the cherries.
  2. Cream together the butter, sugar, cream cheese and vanilla. Add eggs, beating in one at a time. Beat well.
  3. Sift together flour and baking powder. Gradually add to creamed mixture. Fold in cherries.
  4. Sprinkle nuts in prepared pan. Spread batter over. Bake in a preheated 325*F oven for 1 hour and 20 minutes. Let Cool 5 minutes before removing from pan. I have also baked this in two loaf pans with great success! (A shorter baking time is needed of course in that case!).

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