« More Gifts | Main | More Cake »

Cream Cheese Cherry-Vanilla Pound Cake

Yes, I'm still baking. Our "family" arrives soon, so the eating frenzy is not QUITE over until New Years! The good news is that while I LOVE to bake, I do not have a sweet tooth. I have actually LOST over five pounds this month! (Must be all that cooking and dish washing!)

This will be served for breakfast tomorrow with berries and those do-ahead puff pastry cheesy-bacon scramble egg thingies. (I need a better name for that recipe!)

Cream Cheese Cherry-Vanilla Pound Cake (Taste of the South's: Christmas Cooing Southern Style)

1 1/2 c. butter, softened
8 oz. cream cheese, softened
3 c. sugar
5 eggs
3 c. flour (plus 1/4 c. for cherries)
1/2 t. baking powder
1/4 t. salt
Two 10 oz. jars of maraschino cherries, drained and chopped
1 vanilla bean, slpit and scraped

Preheat oven to 325. Grease and flour a 10-cup bundt pan. In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine 3 c. flour, baking powder and salt. Gradually add to butter mixture, beating until combined. Stir in scraped vanilla bean seeds.

In a small bowl combine cherries and 1/4 c. flour. Toss to coat. Stir in to cake batter. Spoon batter into prepared pan. Bake 1 hour and 20 min., or until a wooden skewer comes out clean. Let cool in pan for 10-15 min. Remove from pan and let cool completely on a wire rack.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on December 27, 2007 12:24 PM.

The previous post in this blog was More Gifts.

The next post in this blog is More Cake.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2004 - 2014 Slow Travel