Cherry pound cake

    (162)
    1 hour 40 min

    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.


    153 people made this

    Ingredients
    Serves: 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

    Method
    Prep: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 & ratings
    Average global rating:
    (162)

    Reviews in English (138)

    Chrissie171
    0

    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
    135

    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  (Review from Allrecipes US | Canada)

    by
    79

    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  (Review from Allrecipes US | Canada)

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