White Chocolate Cherry Cream Cheese Pound Cake

If you’re a fan of pound cake as I am, this White Chocolate Cherry Cream Cheese Pound Cake is a must make.  A luscious cream cheese pound cake batter is filled with sweet maraschino cherries and white chocolate baking chips.  It’s then baked until dense and golden. After cooling, it’s drizzled with a pink glaze made with the juice from the cherries mixed with powdered sugar.  To tint, add a few drops of pink food coloring adding more or less, until the color suits your fancy. It’s a feast for the eyes and worth the effort it takes to make it from scratch.

I unapologetically love rich buttery pound cake in any flavor.  From a classic vanilla pound cake, to our family tested lemon lovers pound cake,  a summer  strawberry or  glorious coconut cream pound cake.  In my opinion, there’s just no wrong flavor.  Pound cakes freeze well and depending on the flavor can be transformed into trifles or provide the base for an ice cream sundae in a pinch.

This version ranks near the top of my pound cake all-stars due to the combination of maraschino cherries and white chocolate. They compliment one another so well. When tinting the batter, you can make it as pink as you like by adjusting the amount of food coloring you add to the batter.  It doesn’t effect the taste of course, so, if you prefer it could also be left out altogether.  For me, it’s all about showing the love and I never grow tired of the reaction you get from people when you cut into a pink tinted cake.  It makes this beauty incredibly fun to make and serve.  See all of my pound cakes in the MSSK recipe index here.

Ingredients
Cake:

• 1 cup salted butter softened
• 1 8-ounce cream cheese, softened
• 2 tsp pure vanilla extract
• 1 tsp pure almond extract
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 16-ounce maraschino cherries, well drained, reserve juice
• 1 cup white chocolate chips
• Pink food coloring

Glaze:

• 1 1/2 cup powdered sugar
• 2 Tbsp heavy cream
• Reserved cherry juice

Garnishes:

• 16 maraschino cherries with stems
• Whipped cream for serving

Instructions

1. Preheat the oven to 325°F. Butter and flour a tube pan with a removable bottom or spray liberally with baking spray. Set aside.
2. Using an electric mixer on medium-high cream together the butter, cream cheese, vanilla and almond extracts.
3. ..............................................

for full instruction please see : www.melissassouthernstylekitchen.com

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