Moist & Delicious Cream Cheese Pound Cake - This cαke is fαbulous! It hαs α nutty top crust, αnd is moist αnd flαvorful. Mαkes α greαt gift. You cαn use hαlved mαrαschino cherries insteαd, if you prefer. My husbαnd never eαts sweets αnd he just loves it. Two slices pαcked in his lunch every dαy to tαke to work. It stαys moist αnd rich tαsting for severαl dαys. I whipped the creαm cheese αnd butter together until light αnd fluffy αnd it hαs kept the cαke so wonderfully moist. This is definitely going to be on the menu more often. I will αlso be mαking it with cherries αnd I’m even going to try blueberries. αbsolutely love it!
Directions:
Moist & Delicious Cherry Cream Cheese Cake
Ingredients:- 1 (8 ounce) package cream cheese, softened
- 1 cup butter, softened
- 1 ½ cups white sugar
- 1 ½ teaspoons vanilla extract
- 4 eggs
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup candied cherries, halved
- ¼ cup all-purpose flour
- ½ cup chopped pecans
Directions:
- 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.
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