I have made cream cakes in the past. They are always a hit. This one has maraschino cherries. If you like cherries - you will LOVE this cake.

Cherry Cream Cake

In gredients:

For the cake:
3 cups all-purpose flour
4-1/2 teaspoons baking powder
3/4 teaspoon salt
1-1/2 cups butter
1-1/2 (12 ounces) package cream 
cheese
1-3/4 cups white sugar	6 eggs
1-1/2 teaspoon vanilla extract
1-1/2 teaspoon almond extract
2 cups maraschino cherries, 
drained and halved
1/4 cup all-purpose flour

For the glaze: 
1/4 cup cherry juice (from the jar)
3/4 cup granulated sugar

Heat oven to 325 degrees. Drain the cherries from the jar, over a bowl, saving the juice for the glaze.

Mix together the flour, baking soda and salt in a bowl. Set aside.

Cut the drained cherries in half.

Here's an important step - just like when you make blueberry muffins, in order to not have your batter change color, dredge cherries in 1/4 cup flour. This will keep the batter from tinting pink.

In the bowl of an electric mixer, 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.

Melt some butter and use a sili-brush to grease a bundt pan. This is the best way to make sure your cake doesn't stick. Remember - DO NOT USE FLOUR, just butter.

Fold the cherries into the batter. Pour into your greased bundt pan. Always put a baking sheet under your bundt pan in case of spillage.

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.

Now, I like to glaze these cakes while they are still warm, cause I like that crunchy outside. However, if you'd rather just sift a little powdered sugar on top, that will work too and look very snowy and pretty. Otherwise, just mix the cherry juice and the sugar and use a sili-brush or spoon to pour the glaze on the still warm cake.

Cream cakes are great desserts and pretty easy.

What makes this cake even better is pairing it with a scoop of ice cream or topped with a bit of whipped cream. Mmm. I can taste it now...