Cream Cheese Pound Cake with Cherries & Orange is a delightful dessert that brings a burst of flavor and nostalgia to your kitchen. There’s something incredibly comforting about the combination of creamy cream cheese, sweet maraschino cherries, and the invigorating zest of oranges. This moist and delicious cake is not only easy to make, but it also features a gorgeous presentation with vibrant colors. Whether it’s for a family gathering, a cozy weekend at home, or a simple treat to brighten your day, this cake is sure to impress. Follow this easy step-by-step recipe that will guide you through every element of creating this wonderful dish.
Ingredients
1 ½ cups of sugar creates that sweet foundation we all love. The richness of 1 cup of cream cheese (8 oz) adds creaminess, while 1 cup of butter brings in the luxurious texture we crave. Infused with 2 teaspoons of vanilla extract, the aroma will fill your kitchen with warmth. For an optional twist, a hint of almond extract can offer a lovely depth to the flavor profile.
You’ll need 4 eggs to bind everything together. The zest of 2 large oranges will illuminate the dish with its bright, citrusy essence. Then we move on to 2 ½ cups of flour, which provides the body of the cake; reserve ¼ cup for dusting the cherries at the end for that seamless incorporation. To ensure the cake rises beautifully, include 1 ½ teaspoons of baking powder. Finally, the star of the show: 3 cups of well-drained maraschino cherries, chopped in half, begging to be suspended in that creamy batter.
Step-by-Step Directions
This cake can be made in a standard bundt pan, an 8-10 cup tube pan, or in 2 regular loaf pans. If you choose to use a bundt or tube pan, it’s vital to grease it well and lightly dust it with flour. For loaf pans, lightly grease them and line with parchment paper. Begin by preheating your oven to 325 degrees F.
Rinse and drain the maraschino cherries thoroughly. To make sure there’s no residual liquid, drain them on paper towels overnight with the pit holes facing downward—this helps avoid any juice bleeding into the batter, offering a stunning visual contrast when baked. Once drained, chop the cherries in half and set them aside along with the reserved ¼ cup of flour, but don’t toss the cherries in the flour yet.
Next, sift together 2 ¼ cups of the flour with the baking powder. Set this mixture aside temporarily. In a large mixing bowl, cream together the sugar, cream cheese, butter, vanilla, and optional almond extracts. Beat for several minutes until the mixture is light and fluffy, remembering to scrape down the sides and bottom of the bowl a couple of times.
Add the eggs one at a time, ensuring to beat for a minute between each addition. Stir in the finely minced orange zest, which will elevate the flavors beautifully. Gradually fold the flour and baking powder mixture into the creamed ingredients until almost fully incorporated. At this point, add the cherries, tossing them in the reserved flour. Fold gently until the flour is fully combined and the cherries are evenly distributed throughout the batter.
Pour the batter into your prepared pans and bake. For loaf pans, check for doneness at about an hour; a toothpick inserted in the center should come out clean. The bundt or tube pan may take several minutes longer, typically around 1 hour and 20 minutes. Always check your cakes a few minutes early and then regularly every five minutes after until they are finished baking.
Once baked, let the cakes rest in their pans for about 10-15 minutes before carefully turning them out onto a wire rack to cool completely.
Tips & Tricks
To enhance this recipe, consider using fresh cherries when they are in season for a fruitier kick. You can also experiment with different citrus by swapping out oranges for lemons or limes to suit your taste. Remember, you can add a pinch of salt to heighten the flavors of the cake.
Serving Suggestions & Pairings
Serve this Cream Cheese Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It’s wonderful for afternoon tea, birthday parties, or as a delightful finish to a family dinner. Pair it with a cup of freshly brewed coffee or a glass of refreshing lemonade for a perfect balance.
Nutritional Information
This cake yields about 12 slices. Each slice contains approximately 280 calories. In addition to calories, each slice has about 10g of fat, 42g of carbohydrates, and 4g of protein. While this cake is indulgent, it’s all about balance; enjoy it in moderation alongside a healthy diet!
Storing Tips & Variations
To store, wrap the cake tightly in plastic wrap and keep it in the refrigerator for up to a week. You can also freeze it for longer storage; just ensure it’s well-wrapped to prevent freezer burn. When ready to enjoy, let it thaw in the refrigerator overnight. Variations might include adding nuts such as pecans or walnuts into the batter or experimenting with different extracts to create new flavor profiles.
Conclusion
Now that you have the recipe for Cream Cheese Pound Cake with Cherries & Orange, it’s time to grab your ingredients and get baking! This cake is not only a treat to savor but a beautiful addition to any gathering. Don’t forget to share your experience and tasty creations with family and friends. Enjoy every delicious bite!
FAQs
1. Can I use fresh cherries instead of maraschino cherries?
Absolutely! Fresh cherries would add a wonderful flavor, but make sure to pit and chop them before using.
2. Is it necessary to use cream cheese?
Cream cheese is essential for that moist and dense texture, but if you’re looking for a lighter option, you can experiment with Greek yogurt.
3. How do I prevent my cake from sticking to the pan?
Greasing and dusting with flour is very important. Alternatively, you can use parchment paper for easy release.
4. Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free blend that measures 1:1.
5. How should I store leftover cake?
Wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. It can also be frozen for longer storage.
Cream Cheese Pound Cake with Cherries & Orange
Ingredients
Method
- Preheat your oven to 325 degrees F (165 degrees C). Prepare your baking pans by greasing them and dusting with flour.
- Rinse and drain the maraschino cherries thoroughly. Set them to drain on paper towels overnight with pit holes facing downward.
- Chop the drained cherries in half and set aside along with the reserved flour.
- Sift together 2 ¼ cups of flour and baking powder, then set aside.
- In a large mixing bowl, cream together the sugar, cream cheese, butter, vanilla, and almond extracts until light and fluffy.
- Add eggs one at a time, beating for a minute between each addition. Stir in the orange zest.
- Gradually fold in the flour and baking powder mixture until almost fully incorporated, then add the cherries tossed in the reserved flour.
- Fold gently until the mixture is fully combined.
- Pour the batter into the prepared pans and bake. Check loaf pans for doneness at about 1 hour; for bundt or tube pans, it may take about 1 hour and 20 minutes.
- Let the cakes rest in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.
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