Delicious Cherry Loaf Pound Cake Recipe
Picture this: it’s a lazy Sunday afternoon, the sun is shining, and the birds are singing. You’re sitting down with a hot cup of tea, and you realize that something sweet would be the perfect addition to your peaceful afternoon. Well, look no further than my cherry loaf pound cake recipe – the perfect answer to your sweet tooth cravings.
This classic British cake is made with simple ingredients such as butter, sugar, eggs, and flour, but the addition of juicy cherries takes it to the next level. The texture is soft yet moist, with a slightly crunchy top that is just irresistible. Trust me; one slice won’t be enough.
Whether you’re hosting a fancy afternoon tea party or looking for a casual treat to enjoy on your own, my cherry loaf pound cake recipe will not disappoint. So buckle up, grab your apron, and let’s get baking!
Why You’ll Love This Recipe
If you’re a fan of pound cake and cherries, then this cherry loaf pound cake recipe is something you simply must try. I promise that you’ll love it!
This cake is filled with sweet, juicy maraschino cherries that give it a beautiful pop of color and delicious flavor. The texture of this cake is soft and tender, with a perfectly golden crust that’s sure to impress. Once you take a bite, you’ll be transported to a world of rich, indulgent flavors that will keep you coming back for more.
Whether you enjoy it with a cup of coffee in the morning or as a sweet treat after dinner, this cake is perfect for any occasion. It’s easy to make and uses simple ingredients that you probably already have in your pantry.
Not only is this cherry loaf pound cake recipe delicious, but it’s also incredibly versatile. You can easily substitute different fruits or nuts in place of the cherries to create your own unique twist on this classic recipe. Plus, it’s the perfect dessert to share with friends and family during holidays or special occasions.
Trust me when I say that once you try this cherry loaf pound cake recipe, you’ll never look back. So go ahead and give it a try – your taste buds will thank you!
Ingredient List
Getting the right ingredients is essential when baking a perfect Cherry Loaf Pound Cake. Here are the cake ingredients:
- 2 cups (250g) all-purpose flour
- 1 cup (130g) cake-and-pastry flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks / 226g) unsalted butter, softened at room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3/4 cup (177ml) milk, at room temperature
- 1 cup maraschino cherries, chopped.
- 1/2 cup maraschino cherry juice
For the glaze, you will need these ingredients:
- 1 cup (130g) confectioners’ sugar
- 2 tablespoons milk
- Few drops of red food coloring.
Pro tip: Adding cherry juice not only gives the batter a vibrant pink hue but also enhances its flavor. Also, be sure to use room temperature butter and eggs to ensure a smoother cake batter.
The Recipe How-To
Step 1: Preheat Your Oven and Prepare the Loaf Pan
First things first, preheat your oven to 350°F. It’s important to make sure your oven is fully preheated before you start baking for the best results. While your oven is preheating, prepare your loaf pan by greasing it with butter or non-stick spray.
Step 2: Mix the Wet Ingredients
In a large bowl, use a hand or stand mixer to cream 1 cup (2 sticks) of unsalted butter that has been softened to room temperature for about 3 minutes until it becomes light and fluffy. Add in 1 and 1/2 cups of granulated sugar and continue mixing for another 4-5 minutes until the mixture becomes even lighter in color.
Next, add in 3 large eggs, one at a time, making sure each egg is fully combined before adding the next one. Then, mix in 2 teaspoons of vanilla extract.
Step 3: Mix the Dry Ingredients
In another bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of baking powder until well combined.
Step 4: Combine Wet and Dry Ingredients Together
Slowly add the dry ingredients into the bowl with the wet ingredients. Mix until everything is just combined taking care not to overmix. Gently fold in the chopped maraschino cherries.
Step 5: Bake Your Cherry Pound Cake
Pour the batter evenly into your prepared loaf pan. Bake for approximately 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Step 6: Cool and Serve Your Cherry Loaf Pound Cake
Allow your cherry pound cake to cool in its pan for about 10-15 minutes before transferring it onto a wire rack to cool completely. Once it has fully cooled, slice your pound cake into equally-sized pieces and serve!
Enjoy your freshly baked cherry loaf pound cake on its own or with a dollop of whipped cream on top. It’s a perfect afternoon tea-time treat or an after-dinner dessert that everyone will love.
Substitutions and Variations
Now let’s dive into some substitutions and variations for this classic cherry loaf pound cake recipe. Here are a few ideas to switch up this recipe and make it your own:
1. Chocolate Cherry Loaf: Add 1 cup of semi-sweet chocolate chips to the recipe ingredients to create a chocolate cherry twist on this classic pound cake.
2. Glazed Cherry Lime Pound Cake: Swap out the maraschino cherries for fresh cherries, add ¼ cup lime juice and make a simple lime glaze to drizzle over the top.
3. Coconut Cherry Cake: Remove 1 cup of flour from the recipe ingredients and swap it with 1 cup of sweetened shredded coconut to add a tropical twist to this cherry loaf pound cake.
4. Cream Cheese Cherry Pound Cake: Substitute ½ cup of softened cream cheese for ½ cup of butter in the recipe ingredients. The cream cheese will give your pound cake a richer, denser texture.
5. Fruitcake Loaf: Add a variety of dried fruits such as cranberries, raisins, and apricots in the recipe ingredients for this festive holiday treat.
6. Almond Cherry Loaf: Replace vanilla extract with almond extract and sprinkle almond slivers on top of the cake mixture before baking for that perfect almond-cherry combo.
7. Sour Cherry Madeira Cake: Replace maraschino cherries with sour cherries and add 3 tablespoons of Madeira wine in your recipe ingredients. This will give your classic cherry loaf pound cake an elegant twist.
No matter how you choose to mix things up with substitutions or additions, you can’t go wrong with this beloved British staple. Get creative, have fun, and enjoy making this versatile dessert all year round!
Serving and Pairing
When it comes to serving and pairing this delicious Cherry Loaf Pound Cake, the options are endless. First things first, you’ll want to let this beauty cool down for a bit before digging in. The cake is perfect to enjoy either freshly baked or chilled from the fridge.
One of my personal favourite ways of serving this Cherry Loaf Pound Cake is with a dollop of whipped cream on top and fresh cherries on the side. The cool cream and juicy cherries contrast perfectly with the dense, buttery cake.
If you’re in the mood for something a bit more decadent, try drizzling some chocolate sauce over a warm slice of this pound cake. The rich flavour of the chocolate and cherries is a match made in heaven. This would be perfect for any special occasion or dinner party.
Pairing-wise, you could stick to classics like tea or coffee that will complement this dessert without competing with its flavours. Or try pairing it with a refreshing fruit punch or your favourite blend of herbal tea for a guilt-free indulgence.
Lastly, don’t forget to take it up a notch with some alcohol-based drinks like Amaretto, Madeira or any other fortified wine that will complement the nutty almond and fruity cherry flavours in the cake.
Overall, whether served as a decadent dessert or as indulgent breakfast toast, this Cherry Loaf Cake recipe is guaranteed to please anyone’s sweet cravings.
Make-Ahead, Storing and Reheating
Ah, the tricky part – how to store and reheat my delicious cherry loaf pound cake! Don’t worry, I’ve got you covered. Here are some useful tips on how to make it ahead and store it properly:
Make-Ahead:
– This cherry loaf pound cake is perfect for making ahead of time. You can bake it up to 3 days in advance.
– Allow the cake to cool completely before wrapping it tightly in plastic wrap or aluminum foil.
– Store the wrapped cake in an airtight container or zip-top bag.
Storing:
– You can store the cherry loaf pound cake at room temperature for up to 3 days if it’s tightly wrapped.
– If you want to store it longer, keep it in the refrigerator for up to a week.
– For longer storage, wrap the pound cake in plastic wrap and then place it inside an airtight container or bag.
Reheating:
– To reheat a slice of pound cake, place it on a plate and microwave it for 10-15 seconds.
– You can also warm individual slices by placing them in a toaster oven or regular oven preheated to 350°F (175°C) for about 5 minutes.
– If you have a whole pound cake that needs reheating, preheat your oven to 325°F (160°C) and place the wrapped cake in the oven for about 10 minutes until it’s heated through.
Remember not to overheat your cherry loaf pound cake as this may dry out the moisture and ruin its texture. Enjoy every bite of its sweet and juicy bite, for dessert, brunch or coffee break.
Tips for Perfect Results
Now that you have the ingredients ready, let me share with you some tips that will help to make sure your cherry loaf pound cake turns out perfectly every time.
Tip 1: Soften Your Butter Correctly
For best results, make sure your butter is softened correctly. To soften butter, leave it at room temperature for about 30-45 minutes. If you need it to soften faster, cut it into smaller pieces and leave it for about 15-20 minutes. Avoid softening butter in the microwave as this can melt the edges and cause uneven mixing.
Tip 2: Measure Your Flour Correctly
Make sure to measure your flour correctly as too much flour will result in a dense and dry cake, while too little flour will result in a cake that doesn’t hold its shape. Use a spoon to add flour into the measuring cup and level off with a flat knife. Do not scoop the flour directly from the container as this can compress the flour and lead to inaccurate measurements.
Tip 3: Pat Dry Cherries Before Adding Them
Before adding cherries into your cake batter, make sure they are patted dry with paper towels. Excess moisture from canned cherries can sometimes affect the consistency of the batter leading to an uneven bake.
Tip 4: Don’t Overmix Your Batter
Over-mixing your batter can cause gluten to develop too much leading to a tough and chewy cake. Mix only until all ingredients are well combined and then stop mixing immediately.
Tip 5: Use a Skewer to Check Doneness
To check if your cake is cooked through, insert a wooden skewer into the center of the cake. If it comes out clean or with a few moist crumbs attached, it is ready.
By following these tips, you’ll be able to create the perfect cherry loaf pound cake every time.
FAQ
As with any recipe, there may be questions or concerns that come up as you prepare the Cherry Loaf Pound Cake. That’s why I have put together a list of frequently asked questions and answers to help make sure your baking experience is effortless and successful. Keep reading to find out more!
What is the difference between pound cake and loaf cake?
When it comes to baking, the type of pan used can make all the difference. While loaf cakes are baked in a specific loaf pan, other types of cakes can be baked in various shapes including square or round tins.
Why is it called Elvis Presley pound cake?
According to a piece in Saveur magazine by food historians Jane and Michael Stern, Elvis Presley never forgot his love for simple, home-style cuisine, despite his wealth and fame. In their article, the Sterns shared that they frequently ate with followers of the famed singer who felt a special connection to him because of this preference. Even though Elvis could afford to indulge in luxuries such as caviar and Beef Wellington, he always stayed true to his roots.
What causes a pound cake to be heavy?
Have you ever baked a cake that turned out dense and heavy? It’s likely due to insufficient air being mixed into the butter and sugar. This could be a result of not creaming them for a long enough time, or because the sugar, eggs, or flour were blended in too quickly.
Bottom Line
In conclusion, this cherry loaf pound cake recipe is a true British classic that will bring joy to your family and friends. With its moist and tender crumb and sweet cherry flavor, this cake is perfect for any occasion from a morning cup of tea to an elegant dessert. Plus, it’s easy to make and requires just a handful of simple ingredients that you probably already have in your pantry.
So why not give this recipe a try? Whether you enjoy glazed, chocolate or fresh cherry toppings, or prefer to pair it with other treats like creamy sour cream, fluffy cream cheese or fruity lime glaze, there are endless ways to customize this cake to your liking. And if you’re feeling adventurous, you can even experiment with different types of cherries, nuts or liqueurs to create new flavors and textures.
Regardless of which variation you choose, the key to success is always using high-quality ingredients, following the instructions carefully and having fun in the kitchen. Just remember to be patient and let the cake completely cool before slicing it into perfect portions.
In the end, there’s nothing quite like the taste and aroma of a homemade pound cake that has been baked with love and care. So take a deep breath, grab your apron and get ready to impress your guests with the best cherry loaf pound cake ever. Happy baking!
Cherry Loaf Pound Cake Recipe
Ingredients
- 2 cups flour or 2 1/4 cups cake-and-pastry flour
- 1/2 teaspoon salt
- 1 cup glace cherries, quartered
- 1 cup butter (you could use margarine, but tastes best with butter)
- 1 cup sugar
- 4 eggs
- 2 teaspoons almond extract
Instructions
- Combine flour and salt.
- Stir well to blend.
- Mix 1/2 cup flour mixture with cherries.
- Cream butter and sugar together until light and fluffy, I use a high speed on my mixer till it is REAL fluffy.
- Add eggs 1 at a time, beating well after each addition.
- Add remaining flour gradually.
- Stir in extract and floured cherries, mixing until well blended.
- Spread in greased loaf pan.
- (I use a veg. spray).
- Bake at 300DegreesF for 90-100 minutes, or until toothpick inserted in center comes out clean.
- Don't be concerned if cake cracks on top, it is supposed to.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.