Very Cherry Pound Cake
2 cups flour
3 tsp. baking powder
1/2 tsp. salt
1 cup butter
1 package of cream cheese (8 ounces)
1 1/2 cups white sugar
2 tsp (or more) of almond extract
1 jar of maraschino cherries, drained and halved (I use more because we like lots and lots of cherries)
1/4 cup flour for dredging cherries
Preheat oven to 325ºF. Grease and flour tube pan.
Mix flour, baking powder & salt - set aside.
Cream together the butter, cream cheese and sugar until light and fluffy. Beat in the eggs one at a time then add extract. Beat in the flour mixture, mixing until just incorporated. Dredge cherries in 1/4 cup of flour, then fold into batter and spread into pan. Bake for 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for about 10 min. and turn onto a wire rack and cool completely.
I make a glaze with some of the cherry juice, almond extract and powdered sugar and drizzle on the cake while still slightly warm.