Made this for graduation party. Family loved it. As suggested used 1 3/4 cup flour, 2 cups sugar and 1 tsp baking powder. Very good with coffee!

Excellent!!!

This was very easy and great tasting too. I made it for my husband's birthday. He even bragged to his Mother!

Just made this cake, and it is beautiful! I made the glaze with 1 TB of the cherry juice (I used maraschino cherries because I had them) 1 TB milk and 1.5 c powedered sugar. A little more cherry juice as that was too thick. Followed the suggestions for cutting flour to 1.75 c and adding sugar to 2 c. Only cooked it a little over 60 minutes based on suggestions, but the toothpick was clean and it seems moist. We haven't cut into it yet, but my husband tasted a little crumble that came off when I took it out of the pan and just rolled his eyes and said 'WOW'.

I left out the cherries just because I don't really care for them, and the cake still turned out delicious...

It's yummy. I gave it 4 stars tho, b/c I needed to make adjustments. naples is right to make it moist, cut the flour back a bit along with the b. powder. However, my husband is a nutrionist, so I adjust my baked goods accordingly. I replaced the cream cheese for neufchatel (1/3 the fat of crm. cheese). I used fat free plain yogurt in place of the butter, along with 2 tbsp. extra of canola oil for a healthy fat plus moistness. I decreased the sugar to 3/4 C. and sprinkled the nuts with a cinn. and sugar mix (2tbsp. sugar & 1 1/2 tsp. Cinn.) for a sweet relief. I used half all-purp. flour and half whole wheat flour for added fiber. Also, b/c I had it on hand, added an extra 1/2 tsp. almond extract. to add a sweet flavor without adding sugar. With or without a glaze it will still be low in saturated fat and sugar, yet moist, dense, fluffy and delicious. Feel free to split the sugar with brown sugar if you're still yearning for moisture, and 1/4 c. of toasted wheat germ for added fiber and nutrients, as well as additional nutty flavor. :) Now, if you're thinkin' that all those adjustments just compromised the delicious flavor of the cake, think again!! My husband and his entire family gobbled it up in one morning! :D

Excellent cake, definitely more of a pound cake. I followed the recommendations by Naples ( thank you very much) and it was moist and delicious. One of my new favorites.

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!

This was very good! I used other reviewers suggestions, and used 2 small jars of maraschino cherries, and used the juice to make a glaze. I cut the flour by a half cup, but we still thought it was a tad dry. I still ate it though! Delish!

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.