Irresistibly Moist Cherry Nut Pound Cake Recipe
Ladies and gentlemen, prepare to have your taste buds transported to heaven with my cherry nut pound cake recipe! I am a chef who takes pride in creating amazing dishes that will leave you licking your fingers long after the meal is done. This cherry nut pound cake recipe is no exception, and it’s perfect for any occasion. Whether you are looking to treat yourself, impress your family or guests, or just want to indulge with some comfort food, this recipe will do the trick.
Now, some of you might be thinking: “Pound cakes are quite common, what makes this one so special?” The answer is simple: the combination of maraschino cherries and walnuts gives this cake a unique flavor and texture that you won’t find anywhere else. The sweetness of the cherries blends perfectly with the crunchiness of the nuts, making every bite a delightful adventure.
Trust me when I say that you will fall head over heels for this cherry nut pound cake. It’s moist, dense, and rich in flavor without being overly sweet. It’s also incredibly easy to make! So roll up your sleeves and get ready to bake something special that your loved ones will thank you for. Are you ready to indulge in a little slice of heaven? Let’s dive into the recipe!
Why You’ll Love This Recipe
Looking for a heavenly and nutty dessert that is sure to satisfy your sweet tooth? Let me introduce you to my Cherry Nut Pound Cake recipe. The classic pound cake is made even more delicious with the addition of maraschino cherries and chopped walnuts, making this cake not only visually stunning but also incredibly irresistible.
One of the things that makes this recipe stand out is its straightforwardness. With just a handful of ingredients found in any kitchen, you can have this cake baking in no time. From preheat to slicing, it’s time-efficient too – what’s not to love?
Another incredible thing about this recipe is that it can be adapted to suit every preference. Not fond of walnuts? You can easily swap them out for pecans or almonds, or just leave it nut-free entirely! Don’t like cherries? Use blueberries or raspberries instead, because why not?
The sour cream used in this recipe gives it an added tanginess and moist crumb that you won’t find in any other pound cake. Combined with the sweet maraschino cherries and crunchy walnuts, this Cherry Nut Pound Cake provides an explosion of flavors in every bite.
Whether you are looking for a dessert to serve at a dinner party or just craving something cozy and comforting, my Cherry Nut Pound Cake has everything you need- ease, flexibility, appeal and taste-4-in-1! Give it a try today, and I guarantee that it will become your new go-to recipe for all our special occasions and get-togethers.
Ingredient List
Cake Ingredients:
- 1 cup (2 sticks) of butter, softened
- 3 cups of granulated sugar
- 5 eggs
- 1/2 cup of vegetable shortening
- 3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1 teaspoon of almond flavoring
- A pinch of salt (around 1/8 teaspoon)
- 1 can (10 ounces) of chopped, drained, maraschino cherries
Frosting Ingredients:
- 1 package (8 ounces) of cream cheese, softened
- 1/2 cup (1 stick) of butter, softened
- 4 cups of powdered sugar
- 2 tablespoons of reserved cherry juice
Let me give you an insight into the ingredients
The Cherry Nut Pound Cake recipe calls for basic ingredients found in most bakeries. You will need these ten ingredients to start off your baking journey. First and foremost, you’ll need butter and granulated sugar, which are readily available at any grocery store. Eggs and vegetable shortening are used as binding agents that contribute to making the cake moist, fluffy, and tender. It would be best if you used good quality flour, baking powder, vanilla extract, almond flavoring, salt, and maraschino cherries to enhance the cake’s flavor and texture notes. Additionally, this recipe calls for a Cream Cheese Frosting that uses powdered sugar and two tablespoons of reserved cherry juice to sweeten it up.
The Recipe How-To
Now that we have all the ingredients that we need it’s time to make this delicious cherry nut pound cake! Let’s get to it!
Step 1: Preheat your oven
First things first, preheat your oven to 350°F.
Step 2: Prepare your bundt pan
Grab your bundt pan and grease it with either butter or cooking spray. Set aside.
Step 3: Mix dry ingredients
In a bowl, combine together 2 cups of flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
Step 4: Chop the cherries and walnuts
Chop up a half cup of maraschino cherries and a half cup of walnuts into small pieces.
Step 5: Mix everything together
In a separate large mixing bowl beat together 1 cup of butter softened, and 1 1/2 cups of granulated sugar until well combined. Then add in 2 eggs one at a time, beating after each addition. Next, add in 1 teaspoon of vanilla extract.
Add the flour mixture alternately with 1 cup of sour cream, starting and ending with the dry ingredients. Beat mixture just until combined.
Then, fold in the chopped cherries and walnuts.
Step 6: Bake the cake
Spoon the batter into the prepared bundt pan and spread evenly.
Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool down
Let the cake cool for about 10 minutes before putting it on a cooling rack to cool completely.
And voila! There you have it – your very own cherry nut pound cake. This recipe is perfect for special occasions or just as a sweet treat to end the day. Enjoy!
Substitutions and Variations
As with any recipe, there’s always room for substitutions and variations. If you’re looking to switch things up a bit, here are some ideas to get you started:
– Swap out the maraschino cherries for fresh cherries or other berries. Just make sure to chop them up before adding them to your batter.
– For a nut-free version, simply skip the walnuts or replace them with an equal amount of another type of nut, such as pecans or almonds.
– If you don’t have sour cream on hand, you can use plain Greek yogurt instead. This will add a tangy flavor and creamy texture similar to sour cream.
– To give your cake a slightly different flavor profile, try adding some almond extract or other extracts such as vanilla, lemon or orange.
– For a lighter texture, swap out one cup of flour for one cup of cake flour which has less protein than regular flour
– If you want a more elegant presentation, bake this recipe in a Bundt pan for a stunning cherry nut pound Bundt cake.
– For an extra festive option that’s perfect for the holidays and other celebrations add dried cranberries and chopped apricots to create Newfoundland cherry loaf.
Overall, feel free to get creative with your substitutions and variations. As long as you stick to the basic ingredient ratios listed in the recipe, your cake should still turn out deliciously moist and flavorful.
Serving and Pairing
Once your cherry nut pound cake is baked and ready to serve, there are a variety of serving and pairing options that can make it even more enjoyable. This tasty creation pairs perfectly with a warm cup of tea, coffee, or a tall glass of milk.
There are also plenty of ways to dress up your cherry nut pound cake. A drizzle of vanilla glaze on top can add a touch of sweetness, while whipped cream or ice cream will provide an indulgent touch. You can even sprinkle some chopped walnuts over the top for added crunch and texture.
Another popular option is to serve your pound cake with fresh, sliced fruit on the side. I recommend pairing this recipe with fresh cherries for an extra dose of fruity flavor that will complement the maraschino cherries in the cake itself.
If you’re feeling adventurous, try incorporating some liquor into the recipe or creating a boozy glaze to add a unique twist to this classic dessert. Serve it at holiday parties, weddings or as an after-dinner treat for your family and friends.
In short, whether you prefer it plain or with toppings, this cherry nut pound cake is guaranteed to please all palates alike. With these versatile pairing ideas, you can easily transform it into a show-stopping dessert that’s both delicious and unforgettable.
Make-Ahead, Storing and Reheating
Once baked, this cherry nut pound cake can be stored for up to five days in a dry, airtight container in the refrigerator. If you prefer to freeze your cake, wrap it tightly with plastic wrap and store it in the freezer for up to three months.
For reheating, we recommend either using your microwave or your oven. Simply remove the cake from the fridge or freezer and allow it to thaw at room temperature for 30 minutes before reheating.
To reheat using the microwave, cut a slice of cake and place it on a microwave-safe dish. Microwave on high for 20-30 seconds until the cake is warmed through.
To reheat using the oven, preheat your oven to 350°F (175°C) and place your slice(s) of cake on a baking sheet lined with parchment paper. Bake for 10-15 minutes until warmed through.
Please note that we do not recommend refreezing your cake after it has been thawed as this may affect its texture and freshness. So, make sure to divide your cake into individual portions before freezing if you don’t plan to eat the whole thing at once!
Tips for Perfect Results
To ensure your Cherry Nut Pound Cake comes out of the oven perfect every time, I’ve gathered some tips and tricks for you. After trying and testing this recipe many times, I can attest that these tips will lead you to success.
1. Room Temperature Ingredients: It is important to have all the ingredients at room temperature before you start baking. This allows the ingredients to blend easily and evenly, and prevents lumps from forming in the batter.
2. Creaming Method: The trick to making a light and fluffy cake is to use the creaming method. This involves whipping sugar and butter together until light and fluffy, then adding eggs one by one, followed by the other liquid ingredients. Make sure to scrape down the sides of your bowl regularly during the process.
3. Sifting Dry Ingredients: Before adding dry ingredients like flour and baking powder into the mix, be sure to sift them together. This ensures that there are no clumps in your dry mixture and helps distribute everything evenly.
4. Proper Measuring: You should measure all ingredients accurately, using measuring cups and spoons instead of guessing or eyeballing it. Too much or too little of any ingredient can greatly affect the outcome of your cake.
5. Adding Cherries and Walnuts: Add chopped nuts after you have mixed all other ingredients, so they don’t break up or settle at the bottom of your cake pan. When adding maraschino cherries to your cake, it’s best to drain them thoroughly so that they don’t add extra liquid to your batter.
6. Pan Preparation: Make sure to grease the Bundt pan thoroughly with shortening or butter before pouring in your batter. And don’t forget to dust it with a little flour so that the cake doesn’t stick.
7. Oven Temperature: Preheat your oven before you start preparing your cake batter so that it’s ready when you need it. Also, be sure to keep an eye on the cake while it’s baking, and rotate the pan halfway through cooking so that it bakes evenly.
8. Cooling and Serving: Allow your Cherry Nut Pound Cake to cool completely before removing it from the pan. Once cool, you can dust it with powdered sugar, add a dollop of whipped cream, or serve it as is. Slice the cake carefully and enjoy!
By following these tips, you’ll have a delicious and moist cake with a perfect crumb every time. Don’t be afraid to experiment with different variations and serving options to make the recipe your own.
FAQ
Before wrapping up this article, I’d like to take a moment to address some of the most commonly asked questions about this cherry nut pound cake recipe. Whether you’re a seasoned baker or a beginner, these answers will ensure that your cake turns out perfectly every time. So let’s dive into the FAQ section to clear up any doubts or confusion you may have.
What’s the difference between Bundt and pound cake?
When it comes to cakes, one may wonder what distinguishes a pound cake from a Bundt cake. The answer lies in the origins and recipe of these cakes. While any cake can be baked in a Bundt pan to take on its signature shape, pound cakes are a specific type of cake that originated in Europe and were initially made with a pound of each ingredient, including butter, sugar, eggs, and flour. This resulted in a dense and rich cake that has become a beloved classic in the baking world.
What causes a pound cake to be dry?
When a cake turns out dry, there could be a couple of reasons for it. It’s possible that the cake was in the oven for too long or the measurements of the ingredients were not correct. An excess of flour without enough butter or sugar can also cause a dry cake. One solution to this problem could be adjusting the oven temperature or taking the cake out of the oven slightly sooner than directed.
What is Elvis Presley pound cake?
As per the Sterns, the term “pound cake” held a special meaning for Elvis Presley, as it referred to a cake made by his childhood companion, Janelle McComb. The Sterns were fortunate to obtain this recipe from her on the 10th death anniversary of The King in 1987. Every festive season, McComb would bake two loaves of this cake and present them at Graceland, as per the Sterns.
Bottom Line
In conclusion, this Cherry Nut Pound Cake Recipe is the ultimate dessert for any occasion. Not only is it easy to make, but it is also versatile and can be tailored to your personal preferences by making substitutions or variations. The combination of maraschino cherries and walnuts creates a perfect balance of flavors and texture that will leave your taste buds wanting more.
The cake’s rich flavor and moist texture make it a delectable treat, perfect for impressing guests at parties or holiday gatherings. The recipe also includes tips and recommendations for storing and reheating, ensuring that you can enjoy this cake for days after baking it.
So why not give this recipe a try? It’s a fantastic addition to your dessert menu, highlighting the best of British cuisine. I guarantee that your family and friends will love it, and it might even become a new family tradition!
Cherry Nut Pound Cake Recipe
Ingredients
- 1/2 lb butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 2 cups chopped walnuts
- 2 cups flour
- 1 teaspoon baking powder
- 1 (6 -8 ounce) jar maraschino cherries, drained and chopped
Instructions
- Cream the butter and sugar together.
- Add the eggs one at a time, mixing after each one.
- Add sour cream, vanilla, and remaining ingredients.
- Mix just until moist.
- Pour into a greased 10" round pan.
- Bake at 350° for one hour.
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.