Delicious Cherry Pound Cake Recipe for Any Occasion!
My dear epicurean friends, it is with great pleasure that I share with you today my recipe for a delicious and delectable Cherry Pound Cake. This recipe is perfect for any occasion, be it an afternoon tea, a family gathering or a special desert for your loved ones.
As a chef specializing in British cuisine, I can assure you that this cake is the epitome of classic British flavors – rich buttery taste combined with the sweet and tangy notes of fresh maraschino cherries. The recipe can be tailored according to your preferences, baked either as mini loaves or in a bundt pan to give a stunning center piece at your next dinner party.
With its fluffy texture and melt-in-your-mouth goodness, this Cherry Pound Cake is guaranteed to delight your taste buds and leave you wanting more. So, without further ado, let us embark on this culinary journey together and learn how to craft this delectable cake.
Why You’ll Love This Recipe
By my troth, ye shall be enamoured and captivated by the delightful flavors of this Cherry Pound Cake recipe. This recipe shall impart a delicate shade of pink to thy sweet dish, augmenting its appeal.
Forsooth, thou shalt love this recipe for its supreme moistness and luscious crumb texture, which shall indulge thine senses in every bite. And that’s not all! This cake is perfect to share with thy friends and beloveds, either for a gala event or a simple gathering.
The recipe shall take thee on an adventurous journey of baking joy as you savor its aroma wafting through thy abode. The pound shall be infused with cherries that bespeak of nature’s bounty and richness in taste.
Therefore, hearken unto me and prepare thyself for the ultimate culinary experience by embarking on a Cherry Pound Cake adventure that shall leave thee craving for more!
Ingredient List
Let’s gather our ingredients for this Cherry Pound Cake recipe! You’ll need:
- Butter: 1 cup (2 sticks), at room temperature
- Granulated Sugar: 1 ¾ cups, for sweetness
- Eggs: 4 large, room temperature
- Vanilla Extract: 2 teaspoons, for flavor
- All-purpose Flour: 3 cups, for structure
- Baking Powder: 3 teaspoons, to help the cake rise
- Salt: ¼ teaspoon, to enhance the flavor
- Sweetened Condensed Milk: ⅓ cup, for moisture and sweetness
- Sour Cream: ½ cup, for moisture and tanginess
- Maraschino Cherries: 1 cup drained, cut into quarters. For the cherry flavor and texture
You can also use a Loaf Pan or a Bundt Pan to bake this recipe in.
The Recipe How-To
Now that we have our ingredient list ready, it’s time to start baking! Follow these step-by-step instructions to make a perfect Cherry Pound Cake.
Preparation:
Before starting to prepare the batter, preheat your oven to 350°F (180°C). Grease a 9×5 inch (23×13 cm) loaf pan or mini-loaf pans.
Making the batter:
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In a large bowl, combine 1 cup of butter and 2 cups of granulated sugar. Mix them with a mixer until they become light and fluffy.
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Add 4 eggs one at a time and beat the mixture well after each addition.
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Mix in 1 teaspoon of vanilla extract and 1 teaspoon of almond extract.
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In a separate bowl, mix together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt.
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Gradually add this mixture to the large bowl with the butter mixture while beating on low speed until everything is combined well.
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Add the drained, quartered 8 oz jar of maraschino cherries
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Mix in ½ cup sweetened condensed milk
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Fold in ½ cup of sour cream
Baking the cake:
Pour the batter into prepared loaf pans or Mini-Loaf pans filled approximately halfway full**and bake for about 40-45 minutes or until lightly brown on top and a toothpick comes out clean from the center.
Finishing Touches:
Let it cool in pan for 10 minutes before removing from pan completely.
Serve with powdered sugar preheat oven, cherry loaf,
loaf cake,cherry bundt,cake recipe, mini-loaves or bundt cake – and enjoy!
Now you have your Cherry Pound Cake ready!
Substitutions and Variations
Hark! Whilst this recipe is divine as it stands, I do propose a few substitutions and variations for those who like to experiment in the kitchen. Fear not, these variations shall not stray far from the essence of the original recipe.
– For a tangy twist, swap the sweetened condensed milk with cream cheese or sour cream. This will add a slight zing to your pound cake and complement the cherries quite well.
– For a fruitier flavor, replace the maraschino cherries with other fruits such as fresh cherries or glace cherries. One could also add a dollop of fruit preserves to the batter as well.
– For added texture and crunch, mix chopped nuts (such as pistachios) into the batter. This will give the cake a delightful crunch in each bite.
– For a boozy option, add a splash of amaretto or other spirits such as brandy to the batter. This will add another dimension of flavor that is sure to impress.
– For chocolate lovers, add a few tablespoons of cocoa powder or melted chocolate chips to your batter for an indulgent chocolate cherry pound cake.
– If bundt pans aren’t available, fear not! You can still make mini loaves using loaf pans. Alternatively, one could make multiple mini bundt cakes for guests at a gathering.
Remember that experimentation is key in cooking and baking. Do not be afraid to try new things and see how they turn out.
Serving and Pairing
Welcome, dearest readers! Now that you have successfully prepared your Cherry Pound Cake, it’s time to serve and enjoy it.
The Cherry Pound Cake can be served as a dessert during a family dinner or as an indulgent treat on a lazy afternoon with a warm cup of tea. It can also be paired with various toppings for added texture and flavor. Here are some of my favorite serving and pairing suggestions.
A simple way to serve the Cherry Pound Cake is dusting it off with powdered sugar once it has completely cooled down after baking. This not only enhances its aesthetic appeal but adds a lovely sweetness to every bite.
Another great option is to drizzle melted butter on top of the cake and add some freshly cut cherries as garnish. The melted butter lends the cake a rich buttery flavor that combines well with the sweetness of cherries.
For those who love chocolate, try serving the Cherry Pound Cake with a dollop of whipped cream on top and some shaved chocolate or chocolate sauce drizzled over it. This combination makes for an insanely delicious dessert that will leave your taste buds craving for more.
If you prefer a healthier option, substitute whipped cream for fresh cherries and vanilla Greek yogurt. This gives the Cherry Pound Cake a refreshing taste that nicely complements its sweetness.
You could also pair this recipe with ice cream or pastry cream which creates a dynamic flavor especially when served fresh out of the oven.
In conclusion, serving and pairing options are endless when it comes to the delightful Cherry Pound Cake recipe. Let your creativity run wild!
Make-Ahead, Storing and Reheating
Hear ye, hear ye! The cherry pound cake has been baked to perfection and it’s time to store it away for later or reheat it for the future. But worry not, for I have some tips on how to keep your cherry pound cake moist and fresh.
To make-ahead, simply let the cake cool completely after baking. Then, wrap it tightly with plastic wrap or aluminum foil and place it in an airtight container. Store in the refrigerator for up to five days or in the freezer for up to three months.
When it’s time to serve the cake, first remove it from the freezer and let it thaw overnight in the fridge. Bring to room temperature before reheating.
To reheat, preheat your oven to 350°F (175°C). Unwrap the cake from its package and place it in a baking dish. Cover loosely with foil and bake for 10-15 minutes until warmed through.
If you’re on a tight schedule and don’t have time to wait for thawing out overnight, you can reheat individual portions of the cake in the microwave for about 20 seconds each until warmed through.
Remember, if you plan on storing the cake longer than three days, wrap it securely with plastic wrap and place it in an airtight container before placing it in the freezer. When defrosting frozen cakes or loaves, be sure to remove all wrapping first as this will prevent moisture buildup.
So there you have it – my tips on make-ahead, storing, and reheating your delicious cherry pound cake. Follow these simple steps and enjoy that freshly baked taste like you just made it!
Tips for Perfect Results
To ensure your cherry pound cake comes out perfect every time, here are some tips and tricks I’ve learned along the way:
Firstly, make sure all your ingredients are at room temperature before starting to mix. Take them out of the fridge about an hour before you begin baking. This is especially important for the butter, as it needs to be soft enough to cream with sugar.
When mixing your wet ingredients (butter, sugar, eggs, vanilla extract), make sure they’re well combined before adding any dry ingredients. A good way to do this is to use a stand mixer, or an electric hand mixer, which will incorporate air into the mixture and create a light and fluffy texture.
When it comes to incorporating the flour mixture into the wet ingredients, be sure not to over-mix. Over-mixing can result in a tougher texture and less tender crumb. Mix just until you see no more streaks of flour in the batter.
Another important tip is to be mindful of how long you bake your cherry pound cakes. Check them early and often with a toothpick or cake tester inserted in the center to test for doneness. You want it to come out clean or with a few crumbs attached but not wet.
Lastly, let your finished cakes cool completely in their pans before removing them. This will help them retain their shape and make them easier to slice and serve.
Follow these tips, and your mini loaves or bundt cake will come out perfectly every time – tender, moist, and full of cherry flavor!
FAQ
But wait, there’s more! If you still have questions or concerns about making this amazing Cherry Pound Cake recipe, fear not! Take a gander at our FAQ below to see if we’ve already answered your inquiry. If not, don’t hesitate to reach out in the comments section and we’ll do our best to assist you. Now, let’s tackle those frequently asked questions so you can get started on your baking journey!
What’s the difference between bundt cake and pound cake?
When it comes to cakes, there is a distinction between pound cakes and bundt cakes. While any cake can be transformed into a bundt cake by using a bundt pan, pound cakes have a different style. The traditional pound cake is a dense and heavy cake that used to be made with a pound each of flour, butter, sugar, and eggs.
Why are my mini bundt cakes sticking to the pan?
Have you ever encountered the problem of cake batter sticking to the pan despite having buttered it? The reason behind it could be the milk solids present in the butter. These milk solids can act as a binding agent and cause the batter to glue onto the pan. As a solution to this, tip #1 suggests buttering your baking pan. However, if your pan has complex patterns and designs, it is best to use a pastry brush to apply melted shortening to every corner and curve of the pan to prevent the batter from sticking.
Are bundt cakes better?
I believe that not enough credit is given to bundt cakes. If you follow the right preparation methods, they possess almost every quality that makes a cake outstanding. A bundt cake boasts a rich flavor with a dense texture, and it is convenient to bake as it doesn’t tend to burn easily. The cake stays moist for longer, and the edges tend to have a satisfying crunch. To top it all off, a bundt cake’s appearance is impressive too.
Bottom Line
So there you have it, my dear readers! My amazing recipe for a delectable Cherry Pound Cake, perfect for any occasion! With its moist and fluffy texture, and fruity cherry flavor, this cake is sure to be a crowd-pleaser.
And with the different variations you can try – from mini loaves, bundt cakes, to even adding chocolate or coconut – you will never get bored. It’s an excellent way to mix things up and keep the recipes fresh!
With simple ingredients and easy instructions, this Cherry Pound Cake recipe is perfect for both novice bakers and experienced chefs looking for a crowd-pleasing dessert that’s easy to make. Plus, it makes the house smell like heaven while baking!
So grab your aprons, put on your baking hats, and get ready to create magic in the kitchen. I guarantee you’ll fall in love with this cake’s charm and flavor in no time.
Thank you for reading my recipe article today. I hope you give this sweet treat a try and share it with your loved ones. And don’t forget to dust it with some powdered sugar for that extra touch of sweetness!
Cherry Pound Cake (Mini Loaves or Bundt Cake) Recipe
Ingredients
- 30 ounces maraschino cherries, stemmed
- 1 1/4 cups butter, softened
- 2 3/4 cups granulated sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 14 ounces sweetened condensed milk (use only 1/2 cup for Bundt cake)
- powdered sugar (optional)
Instructions
- Drain maraschino cherries and cut into quarters. Set aside.
- Combine butter, sugar, eggs and vanilla in a large bowl. Beat with electric mixer on low speed, and then beat on high speed 5 minutes until light and fluffy.
- Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to butter mixture, mixing lightly after each addition.
- Fold in maraschino cherries. Pour batter into 6 mini loaf pans, or into a Bundt pan.
- Bake in a preheated 350 oven 45-55 minutes or until toothpick inserted near center comes out clean. Let cool completely. Dust with powdered sugar, if desired.
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.