Russian Pound Cake

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. Note: Do not use a Bundt pan for this cake.

In a medium bowl, whisk together the flour and baking powder; set aside.

Cream the butter and cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and continue to beat for another 2 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix to combine. Reduce the mixer speed to low and gradually add the flour mixture; beat until combined.

Add 1/3 of the batter to the tube pan and sprinkle with half of the cherries and half of the walnuts. Cover with another 1/3 of the batter and sprinkle with the remaining cherries and walnuts. Top with the remaining batter and smooth the top.

Bake in preheated oven for 1 hour, then reduce the temperature to 325 degrees F and bake for an additional 45 minutes. Cake will be golden brown and a thin knife or skewer inserted in center will be clean.

Cool in pan for 10 minutes and then turn out onto a cooling rack or platter and let cool. Serve at room temperature. Wrap cake well in plastic wrap and store at room temperature or in refrigerator for up to 5 days. Wrapped in plastic and then foil, and stored in a freezer bag, cake can be frozen well.