Best 2 Maraschino Cherry Pound Cake Recipes

MARASCHINO CHERRY POUND CAKE BY ROSE

Steps:

• 1. Preheat ovend to 325 grease and flour an 8 inch tube pan or I use a star shaped pan. Mix together the flour, baking powder and salt set aside. Drain your jar of maraschino cherries, blot off excess juice and cut the cherries in half, set aside. In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the extracts. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in the 1/4 cup of flour then fold them into the batter. Spread into the prepared pan. Bake in preheated oven for 80 minutes and test. Let cool in the pan for at least 20 minutes, turn out on wire rack and cool completely. I powder sugar mine.

MARASCHINO CHERRY POUND CAKE

Steps:

• In a large bowl, cream the shortening and the white sugar together until fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add the flavoring.
• In another bowl, combine flour and baking powder together. Add these dry ingredients alternating with the milk to the creamed mixture. Stir 3/4 cup chopped cherries into the batter.
• Pour batter into a greased tube pan, and bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
• To Make the Frosting: Cream together the cream cheese and the butter in a small mixing bowl. Gradually add the confectioners' sugar. Stir in the 1/4 cup cherries and coconut. Frost cake when cool.