Decorate this rich buttery Christmas fruit pound cake with candied cherries.
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1 1/2 cups sugar
1 cup Land O Lakes® Butter, softened
4 ounces cream cheese, softened
6 large Land O Lakes® Eggs
1 tablespoon freshly grated orange zest
1 tablespoon vanilla
1 teaspoon rum extract
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup green candied cherries, coarsely chopped
1/2 cup red candied cherries, coarsely chopped
1/2 cup raisins
3/4 cup powdered sugar
1/2 teaspoon rum extract
3 to 4 teaspoons milk
Green and/or red candied cherries, if desired
Heat oven to 350°F. Grease and flour 12-cup Bundt® or 10-inch tube pan; set aside.
Combine sugar, butter, cream cheese, eggs, orange zest, vanilla and 1 teaspoon rum extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour and baking powder. Beat at low speed until well mixed. Stir in 1/2 cup green candied cherries, 1/2 cup red candied cherries and raisins.
Spoon batter into prepared pan. Bake 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Combine powdered sugar, 1/2 teaspoon rum extract and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake. Garnish with additional green and red candied cherries, if desired.
‘Tis the season for Christmas cakes. Peppermint Swirl Cupcakes and Cherry-Filled Ornament Cake are just a few of the Christmas cake recipes that will make the sugar plum fairies begin to dance in your head.