This cake is attractive and it tastes good, too. I'm always asked for the recipe. —Nancy Reichert, Thomasville, Georgia
Holiday Pound Cake
Holiday Pound Cake
Prep Time
15 min
Cook Time
1 hour 10 min
Yield
12-16 servings
Ingredients
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 cups sugar
- 4 large eggs
- 1-1/2 teaspoons vanilla extract
- 2-1/4 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup well-drained maraschino cherries
- 1 cup chopped pecans, divided
- 1-1/2 cups confectioners' sugar
- 2 to 3 tablespoons milk
- Additional cherries and pecans for garnish, optional
Directions
- In a large bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour together with baking powder and salt; stir into creamed mixture. Fold in cherries and 1/2 cup nuts. Sprinkle remaining nuts into a greased 10-in. fluted tube pan. Pour batter into pan. Bake at 325° for about 70 minutes or until a toothpick comes out clean. Cool cake in pan 5 minutes on wire rack before removing from pan. Cool thoroughly. Make a glaze with confectioners' sugar and milk; drizzle over cake. Garnish top with cherries and pecans if desired.
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