Printable | Taste of Home

Holiday Pound Cake

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup well-drained maraschino cherries
1 cup chopped pecans, divided
1-1/2 cups confectioners' sugar
2 to 3 tablespoons milk
Additional cherries and pecans for garnish, optional

Printed from tasteofhome.com Nov 19, 2008

-----------------------Fold------------------------

Holiday Pound Cake cont.

In a large mixing bowl, cream butter, cream cheese and sugar. Add
eggs, one at a time, beating well after each addition. Add vanilla.
Sift flour together with baking powder and salt; stir into creamed
mixture. Fold in cherries and 1/2 cup nuts. Sprinkle remaining nuts
into a greased 10-in. fluted tube pan. Pour batter into pan. Bake at
325° for about 70 minutes or until a toothpick comes out clean.
Cool cake in pan 5 minutes on wire rack before removing from pan.
Cool thoroughly. Make a glaze with confectioners' sugar and milk;
drizzle over cake. Garnish top with cherries and pecans if desired.

Yield: 12-16 servings.