Love My Philly

 
 
 
 
 
If it’s your turn to bring a home-baked goodie to this week’s potluck, then I highly suggest you make this Cherry Pound Cake. Complete with maraschino cherries, this pound cake sets itself apart from all the other regular pound cakes!

Prep Time: 20 min
Total Time: 1 hr 50 min
Makes: 12 servings
Nutritional Information
 
 
 
 
 
 
 
 
 
 
 
 
Instructions

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1-1/2 cups granulated sugar
4 eggs
2 cups flour
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
1-1/2 tsp. CALUMET Baking Powder
1/2 cup chopped drained maraschino cherries (about 20)
1 cup powdered sugar
2 Tbsp. lemon juice
12 whole maraschino cherries, drained
1 square BAKER’S Semi-Sweet Chocolate, melted

Ingredients

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.