Description
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.
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
Instructions
- 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.
Servings: 14