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Cherry, Cream Cheese Cake

12/11/2017

 
Cherry, Cream Cheese Pound Cake Recipe Made with Caramel Cow Tales Glaze
Cherries and caramel? You bet! This cherry, cream cheese pound cake is super rich, but not too sweet. 

Ingredients

For the Cake​
  • 1 1/2 cups (3 sticks) butter, room temperature
  • 1 8oz package of cream cheese, room temperature
  • 2 cups sugar
  • 6 large eggs, room temperature
  • 3 cups flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup maraschino cherry juice, room temperature
  • 1/2 cup pureed maraschino cherries

For the Caramel Glaze
  • 30 unwrapped Caramel Cow Tales® Minis
  • 1/2 stick butter
  • 4 tablespoons condensed milk

Instructions

Cherry, Cream Cheese Cake
  • Preheat oven to 300F.
  • Spray a bundt pan with baking spray.
  • Puree 1/2 cup of maraschino cherries in a blender or food processor. Set aside.
  • Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar until mixture is light and fluffy.
  • On medium-low speed, mix vanilla and salt.
  • Add eggs one at a time, until combined.
  • Slowly mix in the flour and cherry soda, alternating between the two.
  • Mix in the pureed maraschino cherries.
  • Pour the mixture into the bundt pan and bake for 1 hour and 40 minutes or until an inserted knife comes out clean.
  • Cool for 20 minutes before removing from pan.

Caramel Glaze
  • Melt the unwrapped Cow Tales® Minis and butter in a small sauce pan, over medium heat. Once the butter melts and the caramel begins to soften, stir the mixture until smooth.
  • Stir in one table spoon of condensed milk at a time, at least four times, until the sauce flows swiftly from a spoon. For a thinner sauce, add more condensed milk, one tablespoon at a time.
  • Pour the warm caramel sauce evenly over the pound cake.
  • Cool for 10 minutes before serving.
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Delicious! Moist! Cherry Cream Cheese Pound Cake Recipe - Topped With Caramel Sauce Made with Caramel Cow Tales.

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