Cherry Pound Cake Recipe -
Cherry Pound Cake Recipe

Cherry Pound Cake

Recipe by  

"My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition."

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Ingredients Edit and Save

Original recipe makes 1 8 inch tube pan Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 20 mins

    1 hr 40 mins


  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
  2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
  3. Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Dec 07, 2006

I have the same recipe and make it at Christmas every year. My ingredients for this recipe is the same but my method is a bit different. The night before, I pace the cherries in a seive over a bowl to drain throughly so they are dry (so that they don't bleed into the cake and make it pink.) I sometimes use more cherries then asked for as I love cherries. Keep the juice so that you can make a glaze with icing sugar & almond extract. I spread about one-third on the bottom of a bundt pan ( Bundt pan sprinkled with red sugar)I then arrange one-third of the cherries evenly on the batter, then repeat with two more layers of batter followed by cherries; spreading evenly with spatula. Bake for 60 minutes. Drizzle glaze over top. For an added touch, sift icing sugar over the top as well. Yummy.Very presentable!

Most Helpful Critical Review
Apr 01, 2009

I served this at a bridal shower and received rave reviews. Personally though I was very underwhelmed with it. If I were to make this again I would double the amount of cherries, add some of the cherry juice to the batter to make it pink, and had a glaze/frosting to the finished cake.

Sep 15, 2008

Just a perfect little cake--moist, tender crumb, with just the right amount of cherries--any more than what the recipe called for would have been overkill. This fit perfectly in one of the smaller, specialty Bundt pans and made a really beautiful presentation glazed with a mixture of reserved cherry juice and powdered sugar and just a light sprinkling of white jimmies. I found, however, that I had to bake it for a much shorter time, so I would suggest checking it after 50-55 minutes so as not to overbake--this may be the reason for the dryness some reviewers mentioned.

Dec 31, 2007

I loved this cake! The only thing I changed was to use almond extract in place of the vanilla. It only took an hour, and it was moist and delicious! I also made the glaze as suggested in another review using the cherry juice and icing sugar, and more almond extract. Everyone at work who tried it loved it! This recipe will definitely be added to my annual Xmas baking! ***Edit: I also tried this recipe using Splenda and it did not turn out well - the consistency of the dough was different, and it did not rise well at all, which affected the end product. It came out very heavy and didn't have a very good texture. I ended up throwing out almost all of it. Next time I make it I'll definitely stick with the sugar!

May 15, 2005

Awesome cake!! I, in an atypical fashion, didn't change the recipe a bit, and it turned out wonderfully. Dredging the cherries in the flour made them hold their color and shape, thus making nice, juicy, plump bites of cherry, and a cake that stayed a creamy white, and didn't bleed pink. I did find, however, that it took less time to cook than stated in the recipe. You might want to start checking for doneness sooner than the 80 minutes (mine took about an hour to cook). I cubed this cake after cooling it and used it with a dessert fondue. De-lish!!!! Thanks for the yummy recipe, Holly! :)

Dec 23, 2007

Wonderful! I took the advice of other posters and added more cherries. I decorated with a glaze made from reserved cherry juice, powdered sugar, & almond extract. I made this 2 days ago and it is still moist. I cooked it in a bundt pan for only 50 minutes.

Aug 18, 2003

Good and pretty cake. I didn't have maraschino cherries, so I used candied ones.

Oct 06, 2005

Very good pound cake with a splash of the color red. I let the cherries drain very well, before dredging in flour. So I had creamy pound cake with just spots of cherries. The taste is great.


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  • Calories
  • 433 kcal
  • 22%
  • Carbohydrates
  • 49.9 g
  • 16%
  • Cholesterol
  • 123 mg
  • 41%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 375 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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