Cherry-almond Cream Cheese Pound Cake

Total Time: 2 hrs 5 mins Preparation Time: 1 hr Cook Time: 1 hr 5 mins

Ingredients

• Servings: 14
• 1/4 cup dried cherries, coarsely chopped
• 2 tablespoons kirsch or 2 tablespoons hot water
• 3 cups cake flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 2 cups sugar
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon almond extract
• powdered sugar, for dusting

Recipe

• 1 add cherries and kirsch to a small bowl; let stand for 20 minutes.
• 2 position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch bundt pan; dust the pan with flour.
• 3 sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
• 4 in the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
• 5 gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
• 6 add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
• 7 beat in the vanilla and almond extract.
• 8 add the flour mixture at low speed, mixing just until blended.
• 9 add in cherries, along with any remaining liquid, and mix until blended.
• 10 scrape batter into prepared pan.
• 11 bake the cake for 55-65 minutes, until a pick comes out clean.
• 12 cool the cake in the pan on a wire rack for 15 minutes.
• 13 dust the cake lightly with powdered sugar right before serving.