Holiday Pound Cake Recipe

5 1 1
Holiday Pound Cake Recipe
Holiday Pound Cake Recipe photo by Taste of Home
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Holiday Pound Cake Recipe

Read Reviews
5 1 1
Publisher Photo
This cake is attractive and it tastes good, too. I'm always asked for the recipe. —Nancy Reichert, Thomasville, Georgia
Recommended: 21 Easter Cake Recipes
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 70 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups sugar
  • 4 large 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

Directions

In a large 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.
Originally published as Holiday Pound Cake in Grandma's Great Desserts Cookbook 1992, p7

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 1-1/2 cups sugar
  • 4 large 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
  1. In a large 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.
Originally published as Holiday Pound Cake in Grandma's Great Desserts Cookbook 1992, p7

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jennbedient User ID: 6343439 44981
Reviewed Jan. 3, 2012

"Made this without the pecans. Delicious!"

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