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This is an absolutely delicious cream cheese and cherry pound cake with an orange flavored glaze. I know you’ll love it and the simplicity of making it adds to the enjoyment. Family and company will ask for seconds! The recipe is below:
My snail mail address is:
Hands That Cook
P.O. Box 44
Choc, Al. 36254
Cream Cheese Pound Cake
1 and 1/2 cups butter, softened – I used salted butter
1- 8 oz package Cream cheese, softened
3 cups sugar
6 large eggs – room temperature
1 1/2 tsp vanilla extract + 1/2 tsp of almond extract
3 cups all-purpose flour
1/8 tsp salt– even though I used salted butter I still added the salt
1 pound jar or can of sweet OR sour cherries, drained, rinsed and drained again-sprinkle with flour so they won’t sink to the bottom of the cake.
Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy.
Gradually add sugar, beating 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Add vanilla and almond extracts, mixing well.
Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
Pour half the batter into a greased and floured 10-inch tube pan followed by the well placed cherries.Cover the cherries with the other half of the batter.
Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.(I did not use any pan of water in the oven with the baking cake)
Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
Glaze-
1 cup powdered sugar
1/2 tsp vanilla extract – I also used 1/2 tsp to 1 tsp. orange extract
A few tblsp water to your desired consistency
2 Tablespoons of melted butter
Mix together till desired consistency is reached, but should be thin. Add more water one teaspoon at a time to get the thinness you want. Drizzle over completely cooled cake. Enjoy it!!!
chocolate orange pound cake
This is an absolutely delicious cream cheese and cherry pound cake with an orange flavored glaze. I know you’ll love it and the simplicity of making it adds to the enjoyment. Family and company will ask for seconds! The recipe is below:
My snail mail address is:
Hands That Cook
P.O. Box 44
Choc, Al. 36254
Cream Cheese Pound Cake
1 and 1/2 cups butter, softened – I used salted butter
1- 8 oz package Cream cheese, softened
3 cups sugar
6 large eggs – room temperature
1 1/2 tsp vanilla extract + 1/2 tsp of almond extract
3 cups all-purpose flour
1/8 tsp salt– even though I used salted butter I still added the salt
1 pound jar or can of sweet OR sour cherries, drained, rinsed and drained again-sprinkle with flour so they won’t sink to the bottom of the cake.
Beat butter and cream cheese at medium speed with an electric mixer 2 minutes or until creamy.
Gradually add sugar, beating 5 to 7 minutes.
Add eggs, one at a time, beating just until yellow disappears.
Add vanilla and almond extracts, mixing well.
Combine flour and salt, gradually add to butter mixture, beating at low speed just until blended after each addition.
Pour half the batter into a greased and floured 10-inch tube pan followed by the well placed cherries.Cover the cherries with the other half of the batter.
Fill a 2-cup, ovenproof measuring cup with water; place in oven with tube pan. This will help keep the cake moist.(I did not use any pan of water in the oven with the baking cake)
Bake at 300°F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on a wire rack.
Glaze-
1 cup powdered sugar
1/2 tsp vanilla extract – I also used 1/2 tsp to 1 tsp. orange extract
A few tblsp water to your desired consistency
2 Tablespoons of melted butter
Mix together till desired consistency is reached, but should be thin. Add more water one teaspoon at a time to get the thinness you want. Drizzle over completely cooled cake. Enjoy it!!!
33 Comments
Hi this cake is good. I used two sticks of butter and 1/2 Cup of shortening. This makes a very moist cake. I kept everything the same. Baking at 300 causes the cake to have a crust. Yum yum and good goly miss Molly. Anytime we use six eggs, 3cups of flour and sugar. etc. You need a large pan for the cake to raise. Sprinkle flour on the cherries to keep them going all the way to the bottom.
Each stick of butter equals 1/2 cup
How much baking powder
I love this recipe! I've been making cherry pound cakes most of my 76 years,and just wanted to try something different> Since I've discovered your recipe,it's the only one I use.I have two in the oven at the moment and two in the freezer.They will be given to friends and neighbours.Thank you so much for sharing this recipe!
Opps!!! Cherries
That would make beautiful Christmas cake. Smooth icing on top and decorate with cheesiest on top also
Thank you for your beautiful delicious recipe yum 😋👍
Hey Mrs Linda that is a beautiful cake. I am going to get a Nordic bunt pan Monday! They closed today 😀
Looks delish! Thank you.
Hi Linda thank you for all yr lovely delicious recipes. THEY ARE AWESOME.Jus wondering Linda did YOUR CAKE TASTER BUY YOU THE NEW PAN SO YOU WILL MAKE MORE CAKES FOR HIM TO TASTE.LOL. You are a lovely lady and thanks for your time and patience for making these lovely recipes. I have been trying them and they are great. THANK YOU FROM TRINUDAD IN THE CARIBBEAN.PLEASE COME VISIT SOMETIME YOU AND THE CAKE TASTER
You could have fold them in before u put it in pan
I have this pan ………it is the best!!!!!!!!!!!!
Great review Sam. Aldi cherries are the best…I use that jar of cherries all the time
Batter was so thin it leaked all over my oven
Linda I was trying several times to get your recipe for that lovely cherrie cream cheese lb. cake. But it just keeps coming up as you are putting
On the icing to the cake. No recipe. Could you please send me on my E Mail. Myrna bagogloo@me.com. Thank you so much Linda
Love and kisses. Myrna. Bagogloo. Canada
Hi Linda you cake looks great but for some reason when I make a pound If the recipe doesn’t include baking power or baking soda my cake alway come out horrible so do you think you can tell me what I’m doing wrong I watch you video and all your cakes come out beautiful I never see any of your cakes be raw in the middle or fall can you please give me some advice when you have some time please
Made this cake today, this is so moist and delicious, I didn't add the cherries but this cream cheese pound cake is the best. Thank You Linda, tell Sam I love his jokes and he is the best food judge on YouTube.
That looks soo good.
This looks delicious. Thank you for sharing. I live in Ireland and I most definitely will give this cake a try. Merry Christmas 🎄
Looks great. I have a question. Is the all-purpose flour sifted?
Does Same EVER dislike your cook'in? I doubt it!
BEAUTIFUL!!!!!!!
I've just baked a cake and I've used your icing glaze recipe for the top of it….It's delicious. I've always struggled with icing…either too runny or too thick, or it just tasted 'too sugary'…this recipe is delicious…rich and indulgent, thank you Linda.x
This just might be the cake I bake for our cook out this weekend. I think I have all the ingredients on hand. It sure sounds like a good recipe. Thanks Linda.
Sue in Central Indiana
Looks amazingly moist & very delicious 🍒 I also make a Buttermilk Cherry Cake which is a family favourite . I think I'll have to give this one a try 🍒👍🏻Thanks for sharing 💕
I was watching your video when when you were using your Mom' pan. It looks like a copper bottom pan. My Mom bought a set of copper bottom Revere Ware when I was about 11 or 13 years old and I am 71 now. I have the 12 inch skillet left from that set. I had a house fire in 1995 and lost everything except her salt and pepper shakers cream and sugar set and a pastry stand. The skillet still looks brand new. I use Barkeepers friend{ powder} every time I use it. Also she had crochet lace on three sets of pillow cases for me and my two sons to have a a keepsake. They were in a cedar chest in a dry cleaners bag and everything got charred except the pillow cases. They never even smelled of smoke and were as white as snow. No one can hardly believe my story.but I believe in divine miracles because it defied all reason. Hope I haven' t bored you. Love your channel . Sam is a lucky man.
Hi Linda! Missing your videos….hope all is well with you and Sam. 😁
Great video!
I subscribed to your channel.I give you thumbs up.Please subscribe to my channel too!Thank you!
This cake looked awesome Linda and I have added it to my recipes. As for the cherries sinking all you have to do is dust them in flour and they won't sink. That applies to anything that you want to add to a cake, nut's, raisins, or just anything. If you lightly dust whatever it is in flour then it won't sink to the bottom of the cake. =)
Linda your cake looks delicious sounds like Sam's going to enjoy it.
excelente tarta 😂😂 That's a bit of Spanish for you 😂 I love cherries Linda. I could just eat a slice. Have a lovely weekend whatever you are doing. Love & best wishes ❤️
Thats ok.. we love your pound cake anyway !! lol
Wow Linda, that cake looks so yummy! Thank you!