Since people were impressed that I actually accomplished this and a few people requested the recipe, I wanted to give to you all, so I hope that someone else gets a chance to try it, because it really did work for me!
3 cups of AP flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/2 cups of sugar
1 cup of butter, room temperature
1 tablespoon of almond extract
5 whole eggs
1 cup of milk (I used skim, but you could probably use any kind)
1 cup of chopped cherries (I used the jarred ones that you have to drain first)
1. Preheat the oven to 350 degrees and grease and flour (really thoroughly) two 9 by 5 inch loaf pans.
2. Cream the butter alone until it appears to have a whipped texture.
3. Add in the sugar and continue to cream until the mixture is light and fluffy.
4. Add in the almond extract and mix briefly.
5. Add in the eggs, one at a time, until fully incorporated.
6. In a separate bowl, combine the salt, flour and baking powder.
7. In three batches and using a wooden spoon, work in the flour and milk, alternately, until just incorporated. Do not over mix, or it might get dense and tough.
8. Fold in the cherries.
9. Bake in the oven for about 1 hour. Turn off the oven and leave the door closed and continue to let the cakes bake for another 30-45 minutes as the oven cools.**
**I did this, because I have found that with pound cakes, the outsides cook too quickly and the bottoms/centers do not fully bake - I know this from pulling them out (even when a toothpick comes out clean) only to have them sink in the middle. This seems to have solved that problem, and the edges didn't burn, but everything baked perfectly and the loafs came out really light.