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Cherry pound cake recipe

Cherry pound cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Pound cake

This is a pretty cake, made with butter and cream cheese for loads of moisture, and studded with ruby red cocktail cherries. You could use glace cherries instead, if desired.

157 people made this

IngredientsServes: 12

  • 250g plain flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 225g butter
  • 225g cream cheese
  • 300g caster sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 250g cocktail cherries, drained and halved
  • 4 tablespoons plain flour

MethodPrep:20min ›Cook:1hr20min ›Ready in:1hr40min

  1. Preheat oven to 170 C / Gas 3. Grease and flour a 20cm tube cake tin, or bundt tin. Mix together the flour, baking powder and salt; set aside.
  2. In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 4 tablespoons flour, then fold into mixture. Spread into prepared tin.
  3. Bake in the preheated oven for 80 minutes, or until a skewer inserted into the centre of the cake comes out clean. Let cool in tin for 10 minutes, then turn out onto a wire rack and cool completely.

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Reviews & ratingsAverage global rating:(166)

Reviews in English (141)

lovely buttery pound cake - everyone loved it so will definitely make again. Used glace cherries this time but will try with cocktail cherries next...-08 Jul 2015

by Cookies

I have the same recipe and make it at Christmas every year. My ingredients for this recipe is the same but my method is a bit different. The night before, I pace the cherries in a seive over a bowl to drain throughly so they are dry (so that they don't bleed into the cake and make it pink.) I sometimes use more cherries then asked for as I love cherries. Keep the juice so that you can make a glaze with icing sugar & almond extract. I spread about one-third on the bottom of a bundt pan ( Bundt pan sprinkled with red sugar)I then arrange one-third of the cherries evenly on the batter, then repeat with two more layers of batter followed by cherries; spreading evenly with spatula. Bake for 60 minutes. Drizzle glaze over top. For an added touch, sift icing sugar over the top as well. Yummy.Very presentable!-07 Dec 2006

by naples34102

Just a perfect little cake--moist, tender crumb, with just the right amount of cherries--any more than what the recipe called for would have been overkill. This fit perfectly in one of the smaller, specialty Bundt pans and made a really beautiful presentation glazed with a mixture of reserved cherry juice and powdered sugar and just a light sprinkling of white jimmies. I found, however, that I had to bake it for a much shorter time, so I would suggest checking it after 50-55 minutes so as not to overbake--this may be the reason for the dryness some reviewers mentioned.-15 Sep 2008


Cherry pound cake with compote

Pound cakes were traditionally made with a pound of each ingredient – eggs, sugar, flour and butter. This is the same basic recipe, but using half a pound of each, so you can fit it in a normal loaf tin. It’s a dense, moist cake that is delicious served with the sweet and juicy cherry compote, along with a big dollop of clotted cream – a lovely twist on a traditional cream tea


How to make a homemade Cherry 7up Pound Cake from scratch!

One of my first uploaded videos on YouTube was a 7up cake recipe. I uploaded it many years ago, back in 2011 to be exact. I was surprised that a lot of people had never heard of a seven up cake, and asked what it was. So what exactly is it? It’s a lemon lime flavored pound cake flavored with 7up soda. The soda pop actually not only flavors the cake, but it also works as a rising agent! Lot of people were amused… Some people were still confused. LOL.. Anyway this time around I am back with another 7up cake recipe. However this time around I’m making a homemade CHERRY 7up cake!

After years of playing around with my recipe for seven up cake, I actually changed a few things. One thing is I actually use fresh lemon & lime zest. I believe that the zest adds a ton of flavor. Also, I don’t just throw everything in the mixing bowl anymore ( shame on the old me!HAHA!) . These days, I start off with the butter, then the sugar, then… well- I actually make a cake like it’s suppose to be made! Also, I make sure to use all room temperature ingredients.

I use Cherry 7up for this cake. However you CAN use regular 7up is you choose. It may not have as much cherry flavor, but it can be used. Remember to use REAL BUTTER for this recipe… NOT margarine. Margarine simply does not do this cake any justice.. So for best results, use real salted butter.


Pound-Cake Hearts with Cherry Sauce

Make cake: Preheat oven to 325°F. Butter a 9- by 5-inch loaf pan. Use a mixer to cream butter and sugar. Beat in almond extract, applesauce and sour cream.

Combine flour, baking powder and salt in a separate bowl. Reduce mixer speed add flour mixture in 3 parts. Beat in yolks. In a separate bowl, beat egg whites until soft peaks form. Fold 1/3 of whites into batter. Gently fold in remaining whites. Pour into pan bake until a toothpick inserted into center comes out clean, 1 hour and 10 minutes. Cool on rack for 10 minutes, then turn cake out. (Can be made 2 days ahead wrap in foil and refrigerate.)

Make sauce: Mix cherries, sugar, lemon juice and preserves simmer over mediumlow heat, stirring often, until warmed, about 7 minutes. Drain cherries and return juices to pan. Boil juices until reduced by half, 5 minutes. Return cherries to pan, remove from heat and stir in liquor cool. (Can be made 2 days ahead cover and chill.)

Assemble dessert: Slice cake. Use a heart-shaped cookie cutter to make 16 hearts. Toast Kir Royale Pour 2 teaspoons crème de cassis into each of 8 stem glasses and fill with chilled Champagne or sparkling white wine. Serve cold. Serves PER SERVING: 103 Cal., 0g Fat, 0mg Chol., 0g Fiber, 0g Pro., 4g Carb., 6mg Sod. until lightly browned. Scoop ice cream onto serving plates. Arrange 2 hearts around scoops and add 2 Tbsp. sauce.


How to make Self Raisin Flour at home

Self raising flour can be easily made at home from all purpose flour or maida by adding some baking powder.

1 Cup of Self Raising Flour = 1 Cup of All Purpose Flour (Maida) + 1 1/2 tsp of Baking Powder

So don’t get caught in this marketing gimmick of buying for a self raising flour like I did a few years ago(and didn’t end up using).If any recipe calls for self raising flour you can use the above formula and make it yourself!

I also added more liquid to the cake in the form of orange juice and I felt it made the pound cake lighter and crumbier(if that’s even a word).


How to Make Cherry Garcia Loaf Cake

To get started, preheat the oven to 350°F and prepare the loaf pan for baking. To keep the cherry Garcia pound cake from sticking, mist the loaf pan with non-stick cooking spray and set it aside until needed.

Measure out all of the dry ingredients into a bowl and set it aside. Rather than taking the time to sift the dry ingredients together, I prefer to use a whisk and stir them for a minute or so to fully incorporate the ingredients.

Slice the cherries and set them aside. I’ve found that this strawberry slicer works perfectly for slicing pitted cherries.

In the bowl of your stand mixer, combine the sugar, milk, oil, eggs, vanilla and almond extract. Mix on medium-low speed to combine the liquids with the sugar until they’re smooth.

This time around we thought we’d try this using coconut oil. It made the loaf a bit more dense than it usually comes out with canola oil, but it was still delicious.

With the mixer still on low, gradually add the dry ingredients into the wet ingredients, and continue to mix until the batter is smooth. This will only take about 2 minutes. Don’t overmix or the finished pound cake will be tough, rather than tender.

Fold in the drained, sliced cherries.

You can use maraschino cherries or if you’re lucky enough to have fresh bing cherries, those work wonderfully as well.

Transfer the batter into the prepared loaf pan, then bake for 55-60 minutes or until a toothpick comes out clean.


Remove from oven and cool on a wire rack to cool for about 20 minutes before removing from the pan.

Once it’s cooled completely, drizzle the glaze over the top.


  • 3 cups (15 ounces) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon instant espresso
  • 1/2 cup unsweetened cocoa powder
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature (see note)
  • 1/2 cup vegetable shortening
  • 3 cups sugar
  • 5 eggs
  • 1 cup milk
  • 1 cup dark chocolate chips
  • 1 cup diced, pitted cherries

Preheat oven to 325°F. Generously butter bundt pan. In a medium bowl, whisk together flour, baking powder, salt, espresso powder, and cocoa set aside.

In a large bowl, using an electric mixer, beat together butter, shortening, and sugar until light and fluffy, about 4 minutes. Beat in eggs. Add 1/2 of dry ingredients to the bowl and beat until just combined, followed by 1/2 of milk. Beat in remaining dry ingredients followed by remaining milk. Use a rubber spatula to gently fold in chocolate chips and diced cherries. Pour batter into prepared pan and smooth out top. Bake until a cake tester comes out clean, about 1 hour 20 minutes. Let cool in pan for 15 minutes, then turn out to a wire rack.


Maraschino Cherry Bundt Cake

This particular recipe is made using a white cake mix. If you prefer to use your own homemade white cake simply add in the almond extract and maraschino cherries that are listed in my instructions below. If you are a cherry lover, you will definitely want to try this beautiful Maraschino Cherry Bundt Cake for your next party or get together. It’s a simple recipe that has a great presentation.

I also made an almond butter glaze to go with this maraschino cherry bundt cake recipe. There’s something about the flavor of almond extract paired with cherries that makes me swoon! I found the original recipe on Your Cup of Cake in cupcake form, so I adapted it to make a bundt cake. If you check out the cupcake recipe you will see that she suggests that you can use milk or buttermilk and also instead of yogurt, sour cream will do the trick. She also makes an almond buttercream that sounds amazing!

There are affiliate links in this post. That means if you click through AND purchase something, I will earn a small commission. This does not cost you anything additional. Thanks!

For the cake you will need:

  • 1 box white cake mix
  • 3 eggs
  • 1/3 cup oil
  • 3/4 cup milk
  • 1/2 cup vanilla Greek yogurt
  • 2 teaspoons almond extract
  • 1 cup Maraschino cherries, drained and coarsely chopped
  • Butter and flour for the pan

Tools you will need:

For the glaze you will need:

  • 2 tablespoon unsalted butter, melted
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon almond extract
  • 2-3 tablespoons milk
  • 5-7 Maraschino cherries, halved

You can print out the full recipe below. If you try it and like it please let me know! This Maraschino Cherry Bundt Cake is a new favorite around here. :) Want to get my all time favorite easy dessert recipe? Click here.


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Christmas Cherry Pound Cake

I am going to spare you the usual fruitcake jokes (bricks, door stoppers . . . you’ve heard them all) and cut to higher ground. Fruitcakes are deserving of some respect in the culinary collective, if only because they are quite beyond tradition--they hedge on antiquity itself. To follow the trail of how fruitcake came to be is a quick course in the evolution of modern baking.

Fruitcake’s most ancient direct ancestor may have been panforte (pronounced pan-fort-ay), a dense, low-slung confection of fruits and nuts. The name literally means “strong bread.” Try biting into some and you will see immediately why the name stuck.

Made with citron and cinnamon, as well as the Middle Age’s beloved honey, spice-laden panforte traveled well and tasted ambrosial. It can be found in many gourmet shops in this country--most of it imported from Sienna, Italy, where a panforte industry not only exists but thrives.

Alongside panforte, the Middle Ages produced less-strong breads sweetened with dried fruits. Their descendants are the festival breads still made in European countries. During the 19th century, baking powder replaced yeast in the English-speaking world’s fruited breads, vastly changing their texture and taste, making them into cake.

Fruitcake is still beloved in Britain, Australia and New Zealand, but somehow we North American colonialists merely tolerate it. Aside from references to “Martha Washington’s Great Cake"--a cholesterol and caloric wonder of 40 eggs and four pounds of butter that comes up in several old American cookbooks--most fruitcake recipes hail from Britain.

In any event, I am unashamed to admit that fruitcakes are still adored by bakers--at least speaking for myself. The special event marks our calendar as an occasion to go all out and produce the most lavish fruitcake ever--awash in brandy or whiskey, lovely candied fruits and a heady batter of butter, fresh eggs and flour.

Now is the time to begin preparations for aged fruitcakes. Both pro and home bakers alike pride themselves on their special fruit and spice mix. In fact, nothing stirs up the average baking grandma more than asking her what makes the best fruitcake. With jam or a grated apple or two? White or brown sugar? Fruit macerated or not? Brandy, wine, rum or naught? Green cherries or only red? Nuts or not? Baking powder or none? Coat with apricot jam, or an overcoat of marzipan, or just cheesecloth soaked in spirits?

In the end, the only thing to do is choose a fruitcake. Tuck into some, or simply tuck a slice under your pillow. Either way, it’s staying stuff.



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