Maraschino Cherry Pound Cake
1 c whole wheat pastry flour
1 c bread flour
3 tsps baking powder
1/2 tsp salt
1 c butter
1 8-oz pkg. light cream cheese
3/4 c sugar
3/4 c Splenda
4 eggs
1 tsp vanilla
1 tsp almond extract
1 c or more maraschino cherries, drained and halved
1/4 c whole wheat pastry flour
Mix together flours, baking powder and salt; set aside.
Cream together butter, cream cheese, sugar and Splenda until light and fluffy. Beat in eggs one at a time, and stir in vanilla and almond extract. Beat in flour mixture just until incorporated.
Dredge cherries in 1/4 c flour and fold into batter.
Bake in 8-inch greased and floured tube pan at 325 degrees for 60 to 80 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Dust with powdered sugar.
