-
-
My review
Cherry Cream Cheese Cake
Carol
"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."
Added to shopping list.
Go to shopping list.
Ingredients
servings 418Original recipe yields 14 servings (1 tube cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C).
- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3435 Ratings
-
-
-
-
-
Most helpful positive review
12/1/2010
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 m...
Most helpful critical review
11/28/2010
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 th...
Most helpful
Most positive
Least positive
Newest
12/1/2010
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 m...
1/3/2010
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...
4/5/2002
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!
12/6/2008
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 in...
6/23/2003
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!
12/18/2001
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.
2/21/2011
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!
11/26/2010
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...
10/10/2008
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.