Quote:
OK, here it is.....
Cream-Cheese Cherry-Vanilla Pound Cake
1 ½ cups butter, softened
1 8 oz. package cream cheese, softened
3 cups sugar
5 eggs
3 ½ cups all-purpose flour, divided
½ teaspoon baking powder
¼ teaspoon salt
2 10 oz. jars maraschino cherries, drained and chopped
1 vanilla bean, split and scrapped
Preheat oven to 325º. Grease and flour a 10-cup fluted tube pan.
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.
In a medium bowl, combine 3 cups flour, baking powder, and salt. Gradually add to butter mixture, beating until combined.
In a small bowl, combine cherries and remaining ¼ cup flour, tossing gently to coat. Add to butter mixture, stirring to combine. Stir in scrapped vanilla seeds. Spoon batter into prepared pan.
Bake for 1 hour 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
Yield: 12-16 servings