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Cream Cheese Pound Cake with Cherries & Orange

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A rich, buttery cream cheese pound cake with a moist, velvety crumb, sweet cherries, and bright fresh orange flavor. A simple orange glaze adds a sweet citrus finish that makes this cake perfect for brunch, holidays, or dessert.

Ingredients

  • 1 1/2 cups unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 2 3/4 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 tablespoon finely grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 1/2 cups pitted cherries, halved or chopped
  • 1 tablespoon all-purpose flour, for coating the cherries
  • 1 cup powdered sugar
  • 2–3 tablespoons fresh orange juice, for the glaze
  • 1/2 teaspoon finely grated orange zest, for the glaze

Instructions

  1. Preheat the oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt or tube pan.
  2. Place the softened butter and cream cheese in a large mixing bowl and beat until completely smooth and creamy.
  3. Gradually add the granulated sugar and continue beating until the mixture is light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed.
  5. Mix in the vanilla extract, 1 tablespoon orange zest, and 2 tablespoons fresh orange juice.
  6. In a separate bowl, whisk together 3 cups all-purpose flour and the salt. Gradually add the dry ingredients to the cream cheese mixture, mixing on low speed just until incorporated.
  7. Toss the cherries with 1 tablespoon all-purpose flour until lightly coated, then gently fold them into the batter with a spatula.
  8. Spoon the batter evenly into the prepared pan and smooth the top. Gently tap the pan against the counter a couple of times to release large air pockets.
  9. Bake for 75–90 minutes, beginning to check the cake at 75 minutes. The cake is ready when a wooden skewer inserted into the thickest portion comes out clean or with only a few moist crumbs.
  10. Cool the cake in the pan for 15–20 minutes, then carefully turn it onto a wire rack and allow it to cool completely.
  11. To make the orange glaze, whisk the powdered sugar with 2–3 tablespoons fresh orange juice, adding enough juice to create a thick but pourable consistency. Stir in 1/2 teaspoon orange zest.
  12. Drizzle the orange glaze over the completely cooled pound cake. Allow the glaze to set before slicing and serving.

Notes

  • For stronger citrus flavor, add a little extra orange zest to the batter or glaze rather than adding excessive liquid.
  • Frozen cherries can be used if thawed, thoroughly drained, and patted dry before coating with flour.
  • Dried cherries can be soaked briefly in warm orange juice, drained, and folded into the batter for a sweeter, chewier variation.
  • For a cherry-almond variation, replace some of the vanilla extract with almond extract.
  • Chopped pecans, walnuts, or sliced almonds can be added to the batter or sprinkled over the glaze.
  • The glaze can be omitted and the cooled cake dusted with powdered sugar instead.
  • Store in an airtight container at room temperature for about 2 days or tightly covered in the refrigerator for up to 5 days.
  • Freeze well-wrapped cake or individual slices for up to 2–3 months.
  • For a warm serving, microwave an individual slice for about 10–15 seconds.

Nutrition

Find it online: https://thefamilycooking.com/cream-cheese-pound-cake-with-cherries-orange/