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Cherry Pound Cake

Cherry Pound Cake recipe
photo by:kraft
20 min
1 hr 50 min
12 servings
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What You Need

pkg.   (8 oz.) PHILADELPHIA Cream Cheese, softened
cup   (1 stick) butter, softened
cups  granulated sugar
cups  flour
pkg.   (4-serving size) JELL-O Cherry Flavor Gelatin
tsp.  CALUMET Baking Powder
cup   chopped drained maraschino cherries (about 20)
cup  powdered sugar
Tbsp.  lemon juice
whole  maraschino cherries, drained
oz.  BAKER'S Semi-Sweet Chocolate, melted

Make It

PREHEAT oven to 350°F. Line 9-inch square baking pan with parchment paper. Grease paper; set aside. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour, beating on low speed after each addition until well blended. Add dry gelatin mix and baking powder; mix well. Stir in chopped cherries. Pour into prepared pan.

BAKE 1 hour or until toothpick inserted in center comes out clean and top is golden brown. Cool 5 min. Invert cake onto wire rack; remove pan. Cool cake completely.

MIX powdered sugar and lemon juice; spread over top and sides of cake. Dip whole cherries halfway into melted chocolate; let excess chocolate drip off. Place on waxed paper-covered baking sheet. Let stand at room temperature or refrigerate until chocolate is firm. Arrange decoratively over cake. Microwave any remaining melted chocolate just until of drizzling consistency. Drizzle over top of cake.

Kraft Kitchens Tips

You'll know it's a special occasion when you get to enjoy a serving of this cake!
You can substitute a slightly larger size pan for the one called for in the recipe. Try using 12-cup fluted or 10-inch tube pan, or a 9- or 10-inch round cake pan at least 2 inches deep. Do not use a smaller pan or the batter may run over the top of the pan during baking. Remember that a different pan size affects the baking time (a larger pan may shorten baking times), so check for doneness earlier than the recipe specifies.
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