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Cream Cheese Pound Cake served with fresh cherries on top

Cream Cheese Pound Cake with Cherries & Orange

A moist and flavorful cake combining rich cream cheese, sweet maraschino cherries, and vibrant orange zest, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 cups sugar Creates the sweet foundation.
  • 1 cup cream cheese (8 oz) Adds creaminess.
  • 1 cup butter Brings in luxurious texture.
  • 2 teaspoons vanilla extract Infuses warm aroma.
  • 2 teaspoons almond extract Optional for added depth of flavor.
  • 4 large eggs Binds the ingredients.
  • 2 large oranges (zest only) Provides bright, citrusy essence.
  • 2.5 cups all-purpose flour Provides the body of the cake.
  • 0.25 cups all-purpose flour (for dusting cherries) Reserved for coating cherries.
  • 1.5 teaspoons baking powder Helps the cake rise.
  • 3 cups maraschino cherries (well-drained and chopped) Star of the show.

Method
 

Preparation
  1. Preheat your oven to 325 degrees F (165 degrees C). Prepare your baking pans by greasing them and dusting with flour.
  2. Rinse and drain the maraschino cherries thoroughly. Set them to drain on paper towels overnight with pit holes facing downward.
  3. Chop the drained cherries in half and set aside along with the reserved flour.
  4. Sift together 2 ¼ cups of flour and baking powder, then set aside.
Mixing
  1. In a large mixing bowl, cream together the sugar, cream cheese, butter, vanilla, and almond extracts until light and fluffy.
  2. Add eggs one at a time, beating for a minute between each addition. Stir in the orange zest.
  3. Gradually fold in the flour and baking powder mixture until almost fully incorporated, then add the cherries tossed in the reserved flour.
  4. Fold gently until the mixture is fully combined.
Baking
  1. 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.
  2. Let the cakes rest in the pans for 10-15 minutes before transferring them to a wire rack to cool completely.

Notes

For a fruitier kick, consider using fresh cherries when in season. You can also swap oranges for lemons or limes. Adding a pinch of salt can enhance flavors.