Cherry pound cake

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    Cherry pound cake

    Cherry pound cake

    (161)
    1hr40min


    153 people made this

    About this recipe: 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.

    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:
    (161)

    Reviews in English (160)

    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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