Delicious Cherry Pound Cake Recipe to Satisfy Your Cravings
Are you in the mood for something sweet and delightful? Look no further, my friends! This cherry pound cake recipe is a delicious treat that will leave you feeling satisfied and content.
There’s nothing like the smell of fresh baked goods coming from your kitchen to make you feel like a pro chef. This cherry pound cake recipe is the perfect way to impress your guests or indulge in a tasty treat all by yourself.
Not only is this cake visually pleasing with its bright red cherries throughout, but its flavors are unbeatable. The combination of fluffy cake and sweet maraschino cherries will have your taste buds dancing with joy.
So why not break out the baking pans and give this recipe a try? As a chef specializing in British cuisine, I promise this cherry pound cake will become one of your favorite recipes in no time!
Why You’ll Love This Recipe
My dear reader, let me tell you why you’ll fall in love with this Cherry Pound Cake recipe. First and foremost, the combination of the sweet, juicy maraschino cherries and the rich, buttery pound cake makes this dessert a heavenly treat for all of your senses. The aroma alone is enough to make your heart skip a beat.
But that’s not all, this recipe is incredibly versatile. You can enjoy it for breakfast with your morning coffee or tea, as a lovely dessert at a dinner party, or even as an afternoon snack. It’s the perfect treat for any occasion!
Not only is this cake delicious, but it’s also easy to make. With simple ingredients that can easily be found in your pantry, you’ll be able to whip up this cake in no time. And let’s not forget about the lovely pink hue that the cherries give to the cake — it’s simply stunning.
This cake is perfect for people of all ages and tastes! It’s ideal for those who love a classic pound cake and are looking for a fun twist to it. The sweet cherry flavor is just enough to make it unique but not too overpowering.
So go ahead and try out this recipe! You won’t regret it. Once you take a bite of this Cherry Pound Cake and feel its soft crumb melt in your mouth, you’ll understand why I’m so passionate about this recipe. Trust me; your taste buds will thank you later.
Ingredient List
- 1 cup butter, softened
- 3 cups sugar
- 6 large eggs
- 4 cups all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon baking powder
- 1 cup canned evaporated milk
- 1 (10 oz) jar maraschino cherries, drained and chopped
- 1 teaspoon almond extract
Ingredients 2
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup whole milk, at room temperature
- ½ cup maraschino cherry juice
- Red food coloring (optional)
- Candied cherries for decoration (optional)
The ingredient list may look a bit overwhelming but I assure you that this cake is not as hard as it may seem. The mixing requires just the regular steps as other cakes.
Now, the key ingredient and what gives this dessert its special touch is the cherry flavor. Both recipes have maraschino cherries which add sweetness and a subtle cherry taste. The first set of ingredients has a considerable amount of cherries as well to complement the cake with their texture and their intensity.
You need to have all the ingredients on hand before even starting to make this cherry pound cake. A “no-going-back” kind of commitment, but trust me, it’s worth it!
The Recipe How-To
Now that you have your ingredients ready, it’s time to create your own Cherry Pound Cake! This recipe is perfect for impressing guests or simply for a sweet treat on any day. Follow these easy-to-follow steps and tips to achieve the perfect cherry pound cake.
Step 1: Preheat the Oven
Preheat your oven to 350°F/175°C. Grease and flour a 10-inch tube pan or 2 regular loaf pans.
Step 2: Cream the Butter and Sugar
In a bowl, beat 2 cups of softened butter and 3 cups of granulated sugar until light and fluffy, which should take around 6-7 minutes.
Step 3: Add the Eggs
Add in 6 large eggs, one by one, beating well after each addition.
Step 4: Mix the Dry Ingredients
In another bowl combine 1 teaspoon of salt, 1 teaspoon of baking powder, and 3 cups of all-purpose flour.
Step 5: Combine the Ingredients
Add the dry ingredients in batches to the creamed mixture and mix well after each addition.
Step 6: Add the Other Ingredients
Mix thoroughly 1 teaspoon of vanilla extract, 1 teaspoon of almond extract, and 1/4 cup of maraschino cherry juice.
Step 7: Fold in the Maraschino Cherries
Carefully fold in up to a cup of drained out maraschino cherries.
Step 8: Bake Time!
Bake for around an hour, or until a toothpick inserted near the center comes out clean. Cool for ten minutes before taking it off from the pan.
Your delectable Cherry Pound Cake is finally done! Cut into slices and enjoy with some whipped cream, ice cream or with just a cup of coffee.
Tip: If you want to make it more delicious, serve it with cream cheese icing or dust it with some icing sugar. You can also add some candied cherries on top!
Happy baking!
Substitutions and Variations
of the Recipe article sections:
Looking for ways to add your personal touch to this Cherry Pound Cake Recipe? Fear not, my lovely readers. I’m here to give you some ideas on how to switch things up and make this delightful dessert even more amazing.
First, let’s talk about the cherries. Instead of using maraschino cherries, you can try fresh cherries or candied cherries for a different flavor profile. You can also opt for cherry pie filling or chocolate cherry pie filling instead.
If you’re feeling adventurous, why not try making a Shirley Temple Cake or even a Chocolate Cherry Pie with this recipe? Simply substitute some of the ingredients as needed and get creative with your presentation.
For a bit of added texture and crunch, consider adding in some chopped almonds or walnuts to the batter. And if you want to take it up another notch, try drizzling a little bit of chocolate ganache over the top.
Not in the mood for cake? No problem – this recipe works just as well as a loaf cake or even an almond bundt cake. You could even use cream cheese in place of some of the butter for a slightly tangy twist.
The possibilities are endless, my friends! Feel free to experiment with different combinations until you find your perfect Cherry Pound Cake recipe variation.
Serving and Pairing
As a chef specializing in British cuisine, I cannot emphasize enough that no slice of cake should be served without a hot cup of tea. The sweetness from the cherry pound cake recipe deserves to be paired with the earthy and refreshing aroma of classic British tea.
Another perfect pairing for this cherry pound cake is a dollop of freshly whipped cream. Cream adds a rich and indulgent flavor to the sweet treat, creating a perfect balance for your taste buds. You can decorate your cake with maraschino cherries or fresh cherries to make it a charming centerpiece for any gathering.
Finally, this pound cake recipe also pairs well with some fruit salad or fruit compote. Adding some fruit flavors like oranges or berries will complement the sweetness and create an excellent mixture of flavors. You can even serve it alongside a cheese board made up of various types of cheese and crackers.
The possibilities for serving and pairing this cherry pound cake recipe are endless, so don’t be hesitant to get creative in the kitchen!
Make-Ahead, Storing and Reheating
Alright, let’s talk about how to make this delicious Cherry Pound Cake ahead of time, properly store it and reheat it so you can enjoy a slice of heaven whenever you want!
Firstly, if you want to save time, you can make the batter up to two days ahead of time and keep it in an airtight container in the fridge until you’re ready to bake. This is ideal when you need to prepare for a special occasion or surprise guests.
Now, regarding storing the cake – You must allow it to cool down completely before placing it in an airtight container or wrapping with plastic wrap to prevent the butter from oozing out. The cake will keep well at room temperature for up to three days, making it perfect for lunchboxes, road trips or as a quick afternoon snack.
If you still have leftovers after three days (which is highly unlikely), but if you do, refrigerating is a good option. Make sure you wrap the cake tightly with plastic wrap before refrigerating so that it does not dry out. When refrigerated, the Cherry Pound Cake will last between five and seven days which means that it can be enjoyed at any time during the week.
Finally, reheating the cake! Whether you want to serve it warm or have stored it in the fridge overnight and want to bring back its soft texture again, one good idea is to slice off a piece and pop it into a microwave-safe plate. Gently heat on medium power for 20-25 seconds or until it’s just warm enough. Optionally, slice the cake into thick slices and toast them under your oven’s grill until they’re golden brown and crisp outside while retaining their fluffy texture inside.
So there you have it! With these tips on making ahead, storing and reheating this Cherry Pound Cake recipe, there is no excuse not to enjoy this delicious creation every day!
Tips for Perfect Results
As a chef specializing in British cuisine, I want you to have the best experience possible while baking this cherry pound cake recipe. Here are some expert tips to ensure that your cake turns out perfectly every time.
First of all, make sure that all your ingredients are at room temperature before you start. When ingredients like eggs and butter are at room temperature, they mix together better and create a smoother batter. Eggs that are too cold can lead to an uneven texture in the cake.
When combining your dry ingredients, use a sifter or sieve to remove any lumps or impurities in the flour and baking powder. This step will help to prevent clumping and ensure that you have evenly mixed ingredients.
To prevent the cherries from sinking to the bottom of the cake, coat them lightly in flour before adding them to the batter. This will help them stay suspended throughout the entire cake.
Another suggestion is to add an extra teaspoon of vanilla extract. The extra vanilla enhances the sweetness of the cherries and adds a pleasant aroma to the cake.
Don’t overmix your batter! Overmixing can cause your cake to be dense and heavy instead of light and fluffy. As soon as all of the ingredients are combined, it’s time to stop mixing.
Lastly, resist the temptation to open the oven door while your cake is baking. Sudden changes in temperature can cause your cake to collapse or sink in the middle. Trust me; it’s worth waiting until the end to enjoy a beautifully baked cherry pound cake!
By following these tips, you’ll undoubtedly create a delicious cherry pound cake that will leave you wanting more.
FAQ
As a skilled chef who specializes in British cuisine, I understand that every recipe comes with questions, concerns, and uncertainties. That’s why I have compiled some of the most frequently asked questions about this cherry pound cake recipe to guide you towards perfect results. Whether you’re a novice baker or an experienced one, reading through these FAQs will help you make a better cake that will leave everyone asking for seconds. So let’s dive into it!
Why is it called Elvis Presley pound cake?
According to an article in Saveur magazine by American food historians, Jane and Michael Stern, Elvis Presley was known for his love of home-style cuisine despite his wealth and ability to indulge in fancier dishes. The Sterns often had meals with Elvis fans who admired the fact that The King always stayed true to his roots when it came to food.
What’s the difference between Bundt and pound cake?
When it comes to cakes, the bundt cake and the pound cake have some differences. To begin with, any cake can be baked in a bundt pan to make it a bundt cake. On the other hand, pound cakes are denser in texture and their traditional recipe calls for a pound of butter, sugar, eggs, and flour each.
Why is pound cake so dry?
When a cake turns out dry, it could be an indication of over-baking or the usage of incorrect ratios of butter, sugar, and flour. In such situations, it is recommended to check your recipe and ensure that you followed all the measurements correctly. For future baking, consider reducing the oven temperature or taking the cake out of the oven a bit earlier.
Bottom Line
In conclusion, this Cherry Pound Cake recipe is a must-try for all baking enthusiasts out there! It’s a classic dessert that can never go wrong and is perfect for any occasion. The combination of the moist cake texture, the sweet maraschino cherries, and the creamy icing sugar will leave your mouth feeling heavenly. Plus, the ingredients are readily available and budget-friendly.
With my tips and recommendations, you can achieve that perfect cherry pound cake in no time. From carefully measuring the ingredients to buttering the pan before pouring in the batter, every step counts towards creating the most delicious cake imaginable.
I hope this recipe article has inspired you to try your hand at baking this amazing Cherry Pound Cake recipe. And always remember to use your creativity by trying out different variations with candied cherry toppings or fruit fillings.
So go ahead, grab your apron and oven mitts, gather your ingredients, and start baking a cherry pound cake that will impress everyone who takes a bite. Trust me; it’s worth giving it a shot!
Cherry Pound Cake Recipe
Ingredients
- 1 1/4 cups butter, softened
- 2 3/4 cups sugar
- 5 eggs
- 1 teaspoon almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup evaporated milk, undiluted
- 2 cups maraschino cherries, well drained
- icing sugar
Instructions
- Beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy.
- Combine flour, baking powder and salt.
- Add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition.
- Fold in cherries.
- Turn batter into greased and floured bundt or tube pan.
- Bake at 350° for 55 minutes.
- Cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean.
- Let cool in pan for 5 minutes; invert cake onto rack and let cool completely.
- Sprinkle with icing sugar to finish.
Nutrition
Recommended Recipes Just For You
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.