Cherry Pound Cake Recipe

Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour baking powder and salt; set aside.

In a large bowl cream together the butter cream cheese and sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla and almond extract. Beat in the flour mixture mixing just until incorporated. Dredge cherries in 1/4 cup flour then fold into batter. Spread into prepared pan.

Bake in the preheated oven for 80 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes then turn out onto a wire rack and cool completely.