Cherry pound cake

    Cherry pound cake


    152 people made this

    About this recipe: This is a pretty cake, made with butter and cream cheese for loads of moisture, and studded with ruby red cocktail cherries. You could use glace cherries instead, if desired.

    Serves: 12 

    • 250g plain flour
    • 3 teaspoons baking powder
    • 1/2 teaspoon salt
    • 225g butter
    • 225g cream cheese
    • 300g caster sugar
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 250g cocktail cherries, drained and halved
    • 4 tablespoons plain flour

    Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

    1. Preheat oven to 170 C / Gas 3. Grease and flour a 20cm tube cake tin, or bundt tin. Mix together the flour, baking powder and salt; set aside.
    2. In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 4 tablespoons flour, then fold into mixture. Spread into prepared tin.
    3. Bake in the preheated oven for 80 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

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    Reviews (1)


    lovely buttery pound cake - everyone loved it so will definitely make again. Used glace cherries this time but will try with cocktail cherries next... - 08 Jul 2015

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