About this recipe:This pound cake is not an ordinary pound cake. It's rich, moist and dotted with walnuts and cherries. Serve as a snack, for afternoon tea or as a dessert, with sweetened whipped cream.
Makes: 1 26cm cake
225g unsalted butter
600g caster sugar
2 tablespoons vanilla extract
1/4 teaspoon salt
250ml evaporated milk
325g plain flour
115g walnuts, chopped
1/2 (225g) jar maraschino or cocktail cherries, drained and chopped
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Grease and flour a 26cm Bundt or tube cake tin. In a medium bowl, cream together the butter, margarine, sugar and vanilla extract. Beat in the eggs, one at a time. Then stir in the evaporated milk. Combine the salt and 300g of flour, stir into the wet mixture. Toss the remaining flour with the walnuts, add to the batter and mix well. Finally, fold in the cherries. Pour the batter into the prepared tin.
Place cake into a cold oven, then heat to 150 C / Gas 2. Bake for 2 1/2 hours. Cool for 15 minutes in the tin before inverting onto a plate to cool completely.