This luscious pound cake has a nutty top crust, and is moist and flavorful. Makes a great gift. You can use halved maraschino cherries instead, if you prefer.

Carol
Advertisement

Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

    Advertisement
  • Cream the cream cheese, butter or margarine, sugar, and vanilla together until smooth. Beat in eggs one at a time. Sift together 2 1/4 cup flour, baking powder, and salt; fold into cream cheese mixture. Dredge cherries in 1/4 cup flour, and fold into batter.

  • Sprinkle pecans over the bottom of an ungreased 10 inch angel food tube pan. Bottom should be completely covered. Add a few more pecans if necessary. Spoon batter into pan on top of nuts.

  • Bake for about 75 minutes, or until an inserted wooden pick comes out clean. Allow cake to cool in pan. Run knife around outside edge and center tube. Ease cake out of pan, and onto plate.

Nutrition Facts

417.7 calories; 5.8 g protein; 47.3 g carbohydrates; 105.6 mg cholesterol; 241.7 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/02/2010
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. Read More
(52)

Most helpful critical review

Rating: 3 stars
11/29/2010
I made this in addition to pumpkin pies for Thanksgiving. I give this only 3 stars because it was very dry. I have to agree with another reviewer that there is too much flour. I would make this again but reduce the flour by 1/2 C. I also only used about 2 T. of flour that were to be added to the cherries. I would also double the amount of cherries because there was only about 1 or 2 in each piece as is. Read More
(5)
36 Ratings
  • 5 star values: 22
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/02/2010
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. Read More
(52)
Rating: 5 stars
01/04/2010
I love this easy to make cherry cake. I made a couple of adjustments to mine. I added more cherries (red & green) and also 1/2 cup sour cream or little more. Turned out excellent. Baked in bundt pan for 1 hour and 20 minutes Read More
(20)
Rating: 4 stars
12/09/2003
My family and friends loved this cake! It was easy to make (my cakes often fall- this one did not!)It was very moist and taisty! It did take a while to cook but it was worth the wait! Read More
(14)
Advertisement
Rating: 5 stars
12/06/2008
Thank you for saving my day!! I have been looking for this recipe and finally found it. My mother and I used to make it at Christmas every year. We would make it in a bundt pan and also in individual coffee cans or small tins for gift giving. We also had an icing which consisted of 1/2 c chopped nuts 1-1/2 c confectioner sugar and 2 tb milk. Read More
(11)
Rating: 4 stars
12/09/2003
Wonderful cake and easy to make. I reduce the sugar to 1cup as I don't like too sweet and it turn out just nice. Thanks! Read More
(9)
Rating: 5 stars
12/09/2003
Thank you Carol. What a wonderful cake! I made it last night for a birthday party at work today. Everyone loved it! Received lots of request for the recipe. Read More
(8)
Advertisement
Rating: 5 stars
02/22/2011
You do need to make some adjustments (thanks naples34102 for the suggestions!!!) Flour: 1 and 3/4 cups Baking Powder: 1tsp Sugar: 2 cups AMAZING. Moist, subtly sweet, nutty and delicious! Read More
(8)
Rating: 4 stars
10/11/2008
Instead of vanilla I used almond extract it was perfect next time I will decrease the flour it was a bit dry. I also used the juice of the cherries to make my frosting. Read More
(6)
Rating: 5 stars
11/29/2010
The cake itself is very moist heavy and delicious! I did not have cherries so I made it as written and spooned canned strawberries on the cake after I poured it into the pan. It was very good- For those that are afraid that it will be too dry- I only baked it for 60 minutes. Read More
(6)
Rating: 3 stars
11/29/2010
I made this in addition to pumpkin pies for Thanksgiving. I give this only 3 stars because it was very dry. I have to agree with another reviewer that there is too much flour. I would make this again but reduce the flour by 1/2 C. I also only used about 2 T. of flour that were to be added to the cherries. I would also double the amount of cherries because there was only about 1 or 2 in each piece as is. Read More
(5)