This super easy, incredibly moist and flavoursome cream cheese cherry pound cake is the perfect centrepiece for an afternoon tea or any celebration event.
Using an electric hand mixer, cream 1 cup unsalted butter, 1 cup cream cheese, 1.5 cups granulated sugar and 1.5 tsp vanilla bean paste together.
Add 4 large free-range eggs one at a time, beating well after each addition.
Sift 3 tsp baking powder and 2 cups of 2.25 cups plain flour together and add to the liquid mixture, combining well.
Mix the remaining 1/4 cup flour with the drained, quartered 1.5 cups maraschino cherriesand fold gently into the cake batter.
Bake for 1 hour and 20 minutes, or until golden and a skewer inserted comes out clean. Cool for 5 minutes in the tin before removing and cooling on a wire rack.