Add a Recipe
Shopping List
Favorites
Kraft User
Cherry Pound Cake
Cherry Pound Cake

Cherry Pound Cake

1 Hr(s) 50 Min(s)
20 Min(s) Prep
1 Hr(s) 30 Min(s) Cook
Who doesn't like pound cake with a cherry on top? And powdered sugar glaze? And chocolate glaze? (We can't think of anyone, either.)
What You Need
Select All
12 servings
Original recipe yields 12 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1-1/2 cups granulated sugar
4 egg s
2 cups flour
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
1-1/2 tsp. CALUMET Baking Powder
1/2 cup chopped drained maraschino cherries (about 20)
1 cup powdered sugar
2 Tbsp. lemon juice
12 whole maraschino cherries, drained
1 oz. BAKER'S Semi-Sweet Chocolate, melted
Add To Shopping List
Let's Make It
1
Preheat oven to 350°F. Line 9-inch square baking pan with parchment paper. Grease paper; set aside. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour, beating on low speed after each addition until well blended. Add dry gelatin mix and baking powder; mix well. Stir in chopped cherries. Pour into prepared pan.
2
Bake 1 hour or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 min. Invert cake onto wire rack; remove pan. Cool cake completely.
3
Mix powdered sugar and lemon juice; spread over top and sides of cake. Dip whole cherries halfway into melted chocolate; let excess chocolate drip off. Place on waxed paper-covered baking sheet. Let stand at room temperature or refrigerate until chocolate is firm. Arrange decoratively over cake. Microwave any remaining melted chocolate just until of drizzling consistency. Drizzle over top of cake.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you get to enjoy a serving of this cake!
Tip 2
Substitute
You can substitute a slightly larger size pan for the one called for in the recipe. Try using 12-cup fluted or 10-inch tube pan, or a 9- or 10-inch round cake pan at least 2 inches deep. Do not use a smaller pan or the batter may run over the top of the pan during baking. Remember that a different pan size affects the baking time (a larger pan may shorten baking times), so check for doneness earlier than the recipe specifies.
Nutrition
Calories
430
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 110mg
37%
Sodium 250mg
11%
Total Carbohydrates 64g
23%
Dietary Fibers 1g
4%
Sugars 46g
92%
Protein 6g
12%
Vitamin A
10%
Vitamin C
0%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews
Follow us:
©2019 Kraft Foods
H.J. Heinz Company Brands LLC.
All Rights Reserved
myfoodandfamily.com is part of the Allrecipes Food Group