Almond Cherry Pound Cake



  • 1 1/2 cups halved and pitted fresh Bing cherries
  • 1/2 teaspoon brandy extract
  • 1 1/2 cups plus 1 teaspoon sugar, divided
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup butter, softened
  • 1 1/2 teaspoons almond extract
  • 4 large eggs
  • 2 1/2 cups flour, divided
  • 1 1/2 teaspoons baking powder, divided
  • 1/2 cup sliced almonds, toasted*


  • 1/2 cup powdered sugar
  • 1 1/2 teaspoons skim milk


  1. Heat oven to 325 degrees F.
  2. In a small bowl, stir together cherries, brandy extract and 1 teaspoon sugar. Set aside.
  3. Cream together cream cheese, butter, 1 1/2 cups sugar and almond extract. Beat in eggs one at a time.
  4. Sift together 2 1/4 cups flour and baking powder and fold into cream cheese mixture. Remove 1/2 cup cherry mixture and sprinkle over the bottom of an ungreased bundt pan. Stir in reserved 1/4 cup flour with remaining cherries and fold into batter. Top cherries in Bundt pan with almonds. Spoon batter into pan on top of nuts.
  5. Bake for 75 minutes or until inserted wooden pick comes out clean.
  6. Allow cake to cool in pan.
  7. Remove cake from pan.
  8. Stir together powdered sugar and milk; drizzle over cake.

Yield: 18 servings

* Place almond slices in a shallow baking pan and toast in a 325 degrees F oven for 5 to 7 minutes until lightly browned and fragrant.


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