Cherry Pound Cake Bites

• FOR THE POUND CAKE:
• 1-1/2 cup Butter, Softened
• 8 ounces, weight Cream Cheese, Softened
• 3 cups Granulated Sugar
• 6 whole Eggs
• 2 teaspoons Vanilla Extract
• 1 teaspoon Almond Extract
• 1/4 cups Maraschino Cherry Juice
• 1 whole Vanilla Bean, Scraped
• 3-1/4 cups All-purpose Flour
• 1 teaspoon Baking Powder
• FOR THE GLAZE:
• 1 can (16 Oz. Size) Vanilla Frosting
• 1/2 cups White Chocolate

1. Beat butter and cream cheese. Add in sugar and beat a full 3 minutes. Add eggs one at a time, beating well after each addition. Add in vanilla, almond, cherry juice and vanilla beans. Mixture will be slightly curdled-looking (don't fear).
2. In small bowl, mix flour and baking powder. Add to the butter mixture one cup at a time, until fully blended.
3. Pour batter into 2 greased loaf pans (I also line the bottoms with parchment paper). Bake in a 325u0b0F oven for about 75 minutes. Remove from oven and cool in pans about 10 minutes, then remove and cool on a wire rack.
4. For frosting, mix the frosting with white chocolate in a microwave safe bowl. Heat in the microwave 1 minute, stirring to make sure all chocolate is melted and mixed in completely.
5. Cube pound cake (cut off outer layer if desired). Drizzle glaze over cubed pound cake and immediately apply sprinkles. Or, if desired, dip each cube completely in pound cake and allow to set until hardened. Store in an airtight container in the refrigerator. Enjoy!
6. (Recipe inspired by Better Homes and Gardens.)

cake, butter, weight cream cheese, sugar, eggs, vanilla, almond extract, ubc, vanilla bean, allpurpose, baking powder, vanilla frosting, white chocolate

Taken from tastykitchen.com/recipes/desserts/cherry-pound-cake-bites/ (may not work)