Thursday, January 17, 2019

Cherry Vanilla Pound Cake #recipe @LucyBurdette

LUCY BURDETTE: Some days you need a big cake that will cover a crowd. This Cherry Vanilla Pound Cake does exactly that...


3 Sticks unsalted Butter, Softened to room temperature
3 Cups Granulated Sugar
6 Large Eggs
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
4 Cups All Purpose Flour
1 Tablespoon Baking Powder (low sodium works just fine)
1/2 Teaspoon salt
4 oz cream cheese
1 cup milk
1 bottle Maraschino Cherries

Mix the dry ingredients in a small bowl and set those aside. Drain the cherries (saving the juice for the glaze) and cut them in half. Set those aside.

Beat the butter, cream cheese, and sugar in a large bowl until light and fluffy. Add the eggs, beating after each one.

Mix the the two extracts with the milk.

Alternate adding the dry ingredients with the milk to the butter mixture, beating after each addition but only until combined.

Stir in the cherries. Pour the batter into a well-buttered bundt pan. Bake at 325 for an hour and fifteen minutes or so, until a toothpick or piece of dry spaghetti shows the cake is done. 

Cool 10 minutes and invert onto a plate to finish cooling.

For the glaze: Mix 1 cup powdered sugar with a couple tablespoons of the cherry juice until you get a lovely runny pink mixture. Drizzle that over top of the cake once it's cool.

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  1. This would be a good cake for Valentine's Day!

  2. Oh, yum! I love the idea of having cream cheese in the mix. And I think I have the same pan!

  3. This will be fabulous for the next potluck I attend!

  4. I was with you until the cherries.
    I decided years ago that maraschino cherries are really pressed paper with coloring and sugar! :o)
    In place of them I'd use plumped dried cherries or cranberries.