Holiday Pound Cake
TOTAL TIME: Prep: 15 min. Bake: 70 min. + cooling
YIELD: 12-16 servings.
This cake is attractive and it tastes good, too. I'm always asked for the recipe. —Nancy Reichert, Thomasville, Georgia
Ingredients
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1 cup butter, softened
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1 package (8 ounces) cream cheese, softened
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1-1/2 cups sugar
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4 large eggs
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1-1/2 teaspoons vanilla extract
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2-1/4 cups cake flour
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1-1/2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup well-drained maraschino cherries
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1 cup chopped pecans, divided
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1-1/2 cups confectioners' sugar
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2 to 3 tablespoons milk
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Additional cherries and pecans for garnish, optional
Directions
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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.
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