“Life is a bowl of cherries. Some cherries are rotten while others are good; its your job to throw out the rotten ones and forget about them while you enjoy eating the ones that are good!” ~ C. JoyBell C.
Cherry Pound Cake
Today, the third Monday in February, is President’s Day. On this day, we celebrate the birthday of George Washington. In honor of the legend that surrounds our first president, I decided to make a cherry cake.
Recently, I stumbled across a well- worn 3 x 5 card with the recipe for “Philly Christmas Cake.” I had not made it in a number of years, and I decided to save it for today. This cake has the density of pound cake with a moist crumb from the cream cheese. It sure is nice to rediscover an old favorite.
So instead of going to all those President’s Day sales, celebrate with this cherry cream cheese cake.
The evening before you plan to make this cake, drain the maraschino cherries. The next morning, cut the cherries in half and flour them with ¼ cup of cake flour. Set aside.
In the bowl of a stand mixer, beat the softened cream cheese and butter together. Beat in the sugar, vanilla and cherry extract, and cream until light and fluffy. Beat in the eggs, one at a time.
Mix together the cake flour, the almond flour the baking powder and the salt. Gradually stir in this mixture until combined. Fold in the cherries and the pistachio nuts.
Pour the batter into a greased and floured tube pan. Bake at 320 degrees F. for 60-80 minutes. NOTE: The cake should be tested after 60 minutes. Cool for 5 minutes before removing from the pan.
Prepare a glaze using confectioner’s sugar, milk and cherry extract. Drizzle on top of the cooled cake.
Enjoy!!
Cherry Cream Cheese Cake
By Published: February 17, 2014
- Yield: 8-10 Servings
- Prep: 30 mins
- Cook: 60-80 mins
- Ready In: 1 hr 30 mins
“Life is a bowl of cherries. Some cherries are rotten while others are good; its your job to throw out the rotten ones and forget …
Ingredients
- 1 8 ounce package of cream cheese, softened
- 1/2 pound unsalted butter, softened
- 1 1/2 cups white sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cherry extract
- 4 large eggs, at room temperature
- 1 1/2 cups cake flour
- 1/2 cup almond flour
- 3 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 16 ounces maraschino cherries
- 1/4 cup cake flour
- 1/2 cup chopped pistachios
- 1 cup confectioner's sugar Drizzle for the cake
- 1-2 tablespoons milk Drizzle for the cake
- 1/2 teaspoon cherry extract Drizzle for the cake
Instructions
- The evening before you plan to make this cake, drain the maraschino cherries. The next morning, cut the cherries in half and flour them with ¼ cup of cake flour. Set aside.
- In the bowl of a stand mixer, beat the softened cream cheese and butter together. Beat in the sugar, vanilla and cherry extract, and cream until light and fluffy. Beat in the eggs, one at a time.
- Mix together the cake flour, the almond flour the baking powder and the salt. Gradually stir in this mixture until combined. Fold in the cherries and the pistachio nuts.
- Pour the batter into a greased and floured tube pan. Bake at 320 degrees F. for 60-80 minutes. NOTE: The cake should be tested after 60 minutes. Cool for 5 minutes before removing from the pan.
- Prepare a glaze using confectioner’s sugar, milk and cherry extract. Drizzle on top of the cooled cake.
