Holiday Pound Cake

Name: Holiday Pound Cake
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 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

Total Time Prep: 15 min. Bake: 70 min. + cooling

Yield 12-16 servings

Test Kitchen Approved

This cake is attractive and it tastes good, too. I'm always asked for the recipe. —Nancy Reichert, Thomasville, Georgia

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.

This cake is attractive and it tastes good, too. I'm always asked for the recipe. —Nancy Reichert, Thomasville, Georgia

Recipe Creator