Busters Recipes

Cherry Pound Cake

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 (8 ounce) package cream cheese
1 1/2 cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries, drained and halved
1/4 cup all-purpose flour
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8
inch tube pan. Mix together the flour, baking powder, and salt; 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 vanilla and almond extract. Beat in the flour mixture, mixing just
until incorporated. Dredge cherries in 1/4 cup flour, then fold into
batter. Spread into prepared pan.
Bake in the preheated oven for 80 minutes, or until a toothpick
inserted into the center of the cake comes out clean. Let cool in pan
for 10 minutes, then turn out onto a wire rack and cool completely.

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