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Cherry Pound Cake


"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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1 h 40 m servings 433 cals
Original recipe yields 12 servings (1 8 inch tube pan)


  • Calories:
  • 433 kcal
  • 22%
  • Fat:
  • 23.8 g
  • 37%
  • Carbs:
  • 49.9g
  • 16%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 375 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

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  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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Read all reviews 137
  1. 160 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 t...

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Most positive
Least positive

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 ...

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 small...

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 anot...

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 ni...

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 i...

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

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.

I made this cake for Father's Day, and it tasted sooooo good! It was creamy and fluffly, and even though it's a little bit is worth it!

Really really good cake, I've been baking this recipe for years. You know, it's really nice to sprinkle some chopped pecans on the bottom of the greased pan before you add the cake mixture, th...