Back to Holiday Pound Cake

Print Options


Card Sizes

Holiday Pound Cake Recipe

Holiday Pound Cake Recipe

This cake is attractive and it tastes good, too. I'm always asked for the recipe. —Nancy Reichert, Thomasville, Georgia
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling YIELD:12-16 servings


  • 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.

Reviews for Holiday Pound Cake

Sort By :

Average Rating
Reviewed Jan. 3, 2012

"Made this without the pecans. Delicious!"

Loading Image