Cherry Cream Cheese Pound Cake

Cherry Cream Cheese Pound Cake is so incredibly spectacular. I hit the gold mine with this amazing recipe. This delicious cake starts with my Cream Cheese Pound Cake recipe buts adds fresh cherries and almond extract to the batter. It’s one of those desserts that will have you salivating like Pavlov’s dogs after one taste. Really.

Back in the end of June, I received a free 20-pound box of fresh cherries from the Northwest Cherry Growers out of Washington state. They didn’t compensate me like in a sponsored post. But they did ask me to blog about my experiences with the cherries and make a recipe from them they could link to. Well, I made ten recipes from all those cherries, including Cherry Crumb Coffee Cake and Southern Cherry Cobbler. Everything was amazing.

Don’t you love fresh cherries? Next to peaches, cherries are my favorite fruit. I love them in cakes, cheesecakes, muffins, breads, pies, cobblers, cookies, bars and salads. My mom’s and grandma’s Cherry Pies could not be beat. I think I enjoy eating them fresh just by themselves even better! Cherries make the perfect snack anytime day or night.

I ended up making four of these Cherry Cream Cheese Pound Cakes. I gave one to three of our close next door neighbors and kept the smallest one for ourselves. Let me tell you how it all happened. The first batch I made was really too much for the bundt pan. It was over full so I put about one-third of the batter in another small 4-inch square baking dish. That wasn’t good enough. I cooked the bundt cake two hours but it still was too full for the pan so it didn’t come out nicely. I decided to remake the recipe. This time I put the batter in two bundt pans. I filled them only half full. They cooked perfectly and came out of the pan beautifully. Lesson learned.

INGREDIENTS

• 8 oz. pkg. cream cheese softened
• 3 sticks unsalted butter softened (1 1/2 cups)
• 3 cups cake flour NO OTHER FLOUR SUBSTITUTIONS
• 3 cups sugar
• 6 large eggs
• 1 1/2 tsp. almond extract
• 4 cups fresh cherries pitted and halved
• 2 cups powdered sugar
• 3-4 tbsp. half-and-half the least amount necessary for a thick icing
• 1 tsp. almond extract

INSTRUCTIONS

1. Cream butter and cream cheese.
2. Add sugar, eggs and 1 ½ tsp. almond extract.
3. Stir in flour and cherries.
4. Generously grease and flour two 10-inch Bundt pans.
5. ..................................

for full instruction please see : cantstayoutofthekitchen.com

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