"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." — Carol
Watch video tips and tricks
1 (8 ounce) package
cream cheese, softened
1 1/2 cups
1 1/2 teaspoons
2 1/4 cups
1 1/2 teaspoons
candied cherries, halved
Excellent and five stars with some seemingly minor, but significant tweaks. If others have complained this is dry, it's not just that there's too much flour, but too little sugar! Sugar does more for a cake than just add sweetness - it contributes to the moistness of a cake as well. That said, I still mixed the cherries (cut in half with a floured kitchen shears) with the 1/4 cup flour, but I reduced the flour in the batter by a half cup, to 1-3/4 cups. But at the same time, I also INcreased the sugar to a full two cups, up a half cup from the 1-1/2 c. called for. Also, this essentially being a pound cake, I felt that 1-1/2 tsp. of baking powder was unnecessary and maybe even counterproductive. I debated using any at all, but ultimately settled with 1 tsp., down a half tsp. from the 1-1/2 tsp. called for. I wasn't confident baking this in a non-prepared pan, so I did spray it with Baker's Joy (a floured baking spray) before baking. This did need the full 75 minute baking time, and I allowed 20 minutes cooling time before I removed it from the pan. When cooled, I glazed it with a light, simple powdered sugar glaze and garnished with a few more candied cherries. The result was a perfectly dense, moist and pleasantly sweet pound cake, evenly studded with the candied cherries. Simply beautiful, and simply delicious. Oh - and the pecans definitely "take this up a notch" both in flavor and appearance. Do include them if you can.
I made this in addition to pumpkin pies for Thanksgiving. I give this only 3 stars because it was very dry. I have to agree with another reviewer that there is too much flour. I would make this again but reduce the flour by 1/2 C. I also only used about 2 T. of flour that were to be added to the cherries. I would also double the amount of cherries because there was only about 1 or 2 in each piece as is.
I love this easy to make cherry cake. I made a couple of adjustments to mine. I added more cherries (red & green) and also 1/2 cup sour cream or little more. Turned out excellent. Baked in bundt pan for 1 hour and 20 minutes
My family and friends loved this cake!
It was easy to make (my cakes often fall- this one did not!)It was very moist and taisty!
It did take a while to cook, but it was worth the wait!
Thank you for saving my day!! I have been looking for this recipe and finally found it. My mother and I used to make it at Christmas every year. We would make it in a bundt pan and also in individual coffee cans or small tins for gift giving. We also had an icing which consisted of 1/2 c chopped nuts, 1-1/2 c confectioner sugar, and 2 tb milk.
Wonderful cake and easy to make. I reduce the sugar to 1cup, as I don't like too sweet, and it turn out just nice. Thanks!
Thank you Carol. What a wonderful cake! I made it last night for a birthday party at work today. Everyone loved it! Received lots of request for the recipe.
You do need to make some adjustments (thanks naples34102 for the suggestions!!!)
Flour: 1 and 3/4 cups
Baking Powder: 1tsp
Sugar: 2 cups
AMAZING. Moist, subtly sweet, nutty and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Cream Cheese Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 211
This carrot cake is dense and delicious, a real crowd-pleaser.
Cream cheese and whipped cream make this frosting addictive.
Ice cream on a cookie crust topped with whipped cream, fudge, and cherries!