Cream cheese cherry cake

    (32)
    1 hour 45 min

    This isn't a cheesecake - it's a luscious butter cake made rich and delicious with the addition of cream cheese. It has a nutty topping and is studded with ruby red glace cherries. A really stunning cake, especially round Christmas.


    34 people made this

    Ingredients
    Serves: 14 

    • 225g cream cheese, softened
    • 225g butter, softened
    • 300g caster sugar
    • 1 1/2 teaspoons vanilla extract
    • 4 eggs
    • 280g plain flour
    • 1 1/2 teaspoons baking powder
    • 1/8 teaspoon salt
    • 170g glace cherries, halved
    • 4 tablespoons plain flour
    • 60g chopped pecans

    Method
    Prep:30min  ›  Cook:1hr15min  ›  Ready in:1hr45min 

    1. Preheat oven to 170 C / Gas 3.
    2. Cream the cream cheese, butter, sugar and vanilla together until smooth. Beat in eggs one at a time. Sift together 280g flour, baking powder and salt; fold into cream cheese mixture. Dredge cherries in 4 tablespoons flour, and fold into cake mixture.
    3. Sprinkle pecans over the bottom of an ungreased 25cm tube cake tin. Bottom should be completely covered. Add a few more pecans if necessary. Spoon cake mixture into tin on top of nuts.
    4. Bake for about 75 minutes, or until an inserted skewer comes out clean. Allow cake to cool in tin. Run knife around outside edge and centre tube. Ease cake out of tin, and onto plate.
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    Reviews & ratings
    Average global rating:
    (32)

    Reviews in English (31)

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    0

    yumme yumme  -  15 Jul 2016

    0

    I tried this recipe exactly as it is and it was absolutely divine, my work colleagues loved it. It was very soft and moist.  -  17 Apr 2016

    by
    45

    Excellent and five stars with some seemingly minor, but significant tweaks. If others have complained this is dry, it's not just that there's too much flour, but too little sugar! Sugar does more for a cake than just add sweetness - it contributes to the moistness of a cake as well. That said, I still mixed the cherries (cut in half with a floured kitchen shears) with the 1/4 cup flour, but I reduced the flour in the batter by a half cup, to 1-3/4 cups. But at the same time, I also INcreased the sugar to a full two cups, up a half cup from the 1-1/2 c. called for. Also, this essentially being a pound cake, I felt that 1-1/2 tsp. of baking powder was unnecessary and maybe even counterproductive. I debated using any at all, but ultimately settled with 1 tsp., down a half tsp. from the 1-1/2 tsp. called for. I wasn't confident baking this in a non-prepared pan, so I did spray it with Baker's Joy (a floured baking spray) before baking. This did need the full 75 minute baking time, and I allowed 20 minutes cooling time before I removed it from the pan. When cooled, I glazed it with a light, simple powdered sugar glaze and garnished with a few more candied cherries. The result was a perfectly dense, moist and pleasantly sweet pound cake, evenly studded with the candied cherries. Simply beautiful, and simply delicious. Oh - and the pecans definitely "take this up a notch" both in flavor and appearance. Do include them if you can.  -  01 Dec 2010  (Review from Allrecipes US | Canada)

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