Almond Cherry Pound Cake


Almond Cherry Pound Cake

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    Servings and Ingredients

    Serves 18
    1 ½ c. halved and pitted fresh red Bing cherries
    ½ tsp. brandy extract
    1 ½ c. plus 1 tsp Hy-Vee granulated sugar, divided
    1 (8 oz) package Hy-Vee cream cheese, softened
    1 c. Hy-Vee butter, softened
    1 ½ tsp. almond extract
    4 Hy-Vee large eggs
    2 ½ c. Hy-Vee flour, divided
    1 ½ tsp. Hy-Vee baking powder
    ½ c. Hy-Vee sliced almonds, toasted*
    ½ c. Hy-Vee powdered sugar
    1 ½ tsp. Hy-Vee skim milk


    1. Preheat oven to 325 degrees.
    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 cup sugar and almond extract.
    4. Beat in eggs one at a time.
    5. Sift together 2 1/4 cups flour and baking powder and fold into cream cheese mixture.
    6. 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.
    7. Top cherries in bundt pan with almonds. Spoon batter into pan on top of nuts.
    8. Bake for 75 minutes or until inserted toothpick comes out clean. Allow cake to cool in pan.
    9. Remove cake from pan. Stir together powdered sugar and milk and drizzle over cake.
    10. * Place almond slices in a shallow baking pan and toast in a 325-degree oven for 5 to 7 minutes until lightly browned and fragrant.

    Nutrition facts


    320 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 90mg
    • Sodium: 200mg
    • Total Carbohydrates: 37g
    • Protein: 5g

    Daily Values

    Vitamin A 15%
    Vitamin C 2%
    Iron 6%
    Calcium 6%