Delicious Cherry Pound Cake Recipe with Nutty Frosting
Hey there, my fellow foodies. I’m thrilled to share with you one of my all-time favorite cake recipes: the Cherry Pound Cake with Cherry Nut Frosting Recipe. I’m a chef specializing in British cuisine, but trust me when I say that this recipe is worth giving a go.
The delicious aroma of fresh cherries wafting through the air is enough to make anyone’s mouth water. In this recipe, I’ve combined the sweet and tangy flavor of maraschino cherries with a classic pound cake recipe to create an indulgent treat that you’ll fall in love with.
This recipe is incredibly easy to follow and produces fantastic results every time. It’s perfect for any occasion, whether you’re looking for a dessert to serve at dinner parties, birthday celebrations or even as a midday snack.
So if you’re ready to take a walk on the wild side and add some cherry goodness into your life, then buckle up and let’s get baking!
Why You’ll Love This Recipe
Folks, let me tell you – this cherry pound cake with cherry nut frosting recipe is a showstopper! You will absolutely love it, and here’s why:
First off, let’s talk about the flavors in this pound cake. The maraschino cherries provide a tasty sweetness that is offset perfectly by the subtle nuttiness of the almond extract. And that frosting? It brings everything together with a creamy texture and bursts of bright cherry flavor that complement the cake without overpowering it.
But perhaps my favorite thing about this recipe is its versatility. Whether you’re making it for a birthday party, afternoon tea or fancy dinner party, its classic flavor profile will captivate any crowd with a simple but delicious taste. Not to mention, you can easily switch up the nuts in the frosting or add some coconut shreds for an exotic twist that will take your taste buds on a trip around the world.
And let’s not forget how easy it is to whip up a showstopping dessert as well! Simple instructions which make it easy to follow even for novice bakers. You’ll have this beauty ready to serve in no time!
So there you have it, folks. If you want to impress your guests at your next gathering or just indulge yourself with something delicious and homemade, this cherry pound cake with cherry nut frosting recipe is worth adding to your collection of go-to recipes. Trust me; you don’t want to miss out on its delectable flavors!
Ingredient List
Here are all the ingredients you need to whip up a Cherry Pound Cake with Cherry Nut Frosting that will knock your socks off:
For the Cherry Pound Cake:
- 1 and 1/2 cups of butter, softened (or margarine)
- 3 cups sugar
- 6 large eggs
- 4 cups all-purpose flour
- 1/2 cup of reserved maraschino cherry juice
- 1/2 cup of whole milk
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 3/4 cup of drained and chopped maraschino cherries
For the Cherry Nut Frosting:
- 1 cup of butter, softened
- One 8 ounce package of cream cheese, softened
- 1/2 cup of reserved maraschino cherry juice
- 2 teaspoons of vanilla extract
- 1 teaspoon of almond extract
- A pinch of salt
- 4 cups of confectioners’ sugar
- 3/4 cup of chopped almonds
These ingredients can be found at any grocery store or supermarket so no need to worry about searching high and low for them. Let’s get cooking!
The Recipe How-To
Now, let’s get started with the exciting part – making the cherry pound cake with cherry nut frosting. Follow these steps to achieve a delectable dessert that will amaze your guests.
Step 1: Preheat Your Oven
First and foremost, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This will ensure that your cake bakes evenly and is cooked all the way through.
Step 2: Combine Cake Ingredients
In a large mixing bowl, combine 3 cups of flour and 1/4 teaspoon of salt. Set aside. In another mixing bowl, cream together 1 cup of unsalted butter and 2 cups of sugar until light and fluffy. Add in 6 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract and 1/2 teaspoon of almond extract. Gradually stir in the flour mixture out of the other mixing bowl, alternating with 1/2 cup of milk until everything is well combined. Add in a bit more milk if needed to get a smooth batter consistency.
Step 3: Add Cherry Juice and Maraschino Cherries
Now it’s time to add in our star ingredient: cherries! Fold in about 2 ounces (60 ml) of maraschino cherries that have been drained and chopped into small pieces along with about 1/4 cup (60 ml) cherry juice into the batter, using a spatula.
Step 4: Bake The Cake
Pour the cherry pound cake mixture into a greased bundt pan or two loaf pans or three round pans lined with parchment paper, filling them up about two-thirds of the way. Bake for about 40-50 minutes, or until an inserted toothpick comes out clean. If you are using multiple pans, reduce baking time accordingly.
Step 5: Let it Cool
Take the cake out of the oven and let it cool on a wire rack for 10 minutes. Then, gently remove the cake from the pan(s) and let it cool completely before frosting.
Step 6: Make The Cherry Nut Frosting
While the cake is cooling, it’s time to prepare the cherry nut frosting. In a mixing bowl, beat together 1 cup of unsalted butter and 8 ounces (226 g) of cream cheese until light and fluffy. Gradually add in 4 cups of confectioners’ sugar, 1/4 teaspoon of salt, 1 teaspoon vanilla extract, and about 1/4 cup (60 ml) maraschino cherry juice, mixing well after each addition. Fold in about 2 ounces (60 ml) of maraschino cherries that have been drained and chopped into small pieces along with about 1/2 cup (120 ml) chopped nuts (such as almonds or walnuts).
Step 7: Frost The Cake
When the pound cake is completely cool
Substitutions and Variations
Now, let’s talk about how you can switch things up with the Cherry Pound Cake with Cherry Nut Frosting recipe. The great thing about this recipe is that it’s versatile and you can make it your own. Here are some substitutions and variations you can consider:
– Cherry Chip Cake Mix: If you’re short on time or love the flavor of cherry chip cake mix, simply use that instead of making the pound cake batter from scratch.
– Fruit Cake: Want to add more fruits to the recipe? Add some dried fruit or berries to the batter when mixing in the cherries.
– Birthday Cake: Impress your guests with a birthday cake version! Add some rainbow sprinkles to the frosting and go crazy with decorations.
– Cherry Pie Filling: If you have some leftover cherry pie filling, infuse it into the pound cake for extra deliciousness.
– Chocolate Chips: If you’re a chocolate lover, mix in some chocolate chips into your pound cake batter. You can even add melted chocolate to your frosting for a chocolate-cherry combo.
– Coconut: Try incorporating shredded coconut into the frosting for a tropical twist. You could also sprinkle toasted coconut flakes over top of the finished cake.
– Cream Cheese Frosting: Cream cheese pairs perfectly with cherries, so why not swap out the cherry nut frosting for cream cheese frosting? Simply mix softened cream cheese, butter, vanilla extract, and confectioners’ sugar until light and fluffy.
Get creative and experiment with different ingredients to find your perfect variation of this recipe.
Serving and Pairing
Now that you’ve created this delightful cherry pound cake with cherry nut frosting, it’s time to dive in and experience its sweet, fruity flavor. This cake is excellent on its own, but if you want to take things up a notch, try serving a slice with a dollop of whipped cream or some vanilla ice cream on top. This will complement the rich and creamy texture of the frosting perfectly.
As for pairing options, there are plenty of possibilities. If you prefer tea, try pairing this cake with Earl Grey or Darjeeling. The floral undertones from the tea will work in harmony with the cherries in the cake. If coffee is more your thing, a cup of medium roast coffee will do just fine. Its nutty flavor and slight acidity will balance out the sweetness of the cake.
If you’re feeling adventurous, you can also pair this cake with cocktails. A cherry-based cocktail like a Manhattan or a Cherry Sour would be an excellent match. The nutty flavor from the frosting complements the bourbon in the Manhattan perfectly, while the sourness of the Cherry Sour balances out the sweetness of the cake.
No matter how you choose to serve or pair this cherry pound cake with cherry nut frosting recipe, it’s sure to be a crowd-pleaser at any gathering.
Make-Ahead, Storing and Reheating
When it comes to this Cherry Pound Cake with Cherry Nut Frosting recipe, the good news is that it can be made ahead of time and stored for later. In fact, it’s actually recommended to make it a day or two before serving as this allows the flavors in the cake to fully develop and meld together.
To make things easier, you can prepare the pound cake and frosting separately ahead of time. Simply store the pound cake in an airtight container at room temperature for up to 3 days, or wrap it tightly in plastic wrap and freeze for up to 2 months. The frosting can be stored covered in the refrigerator for up to 4 days.
When ready to serve, allow the pound cake to come to room temperature before frosting. You can also reheat individual slices in the microwave for a few seconds or warm slices briefly in the oven before serving. Just be careful not to overheat, as pound cake tends to dry out quickly when reheated for too long.
For long-term storage, you can freeze the unfrosted pound cake for up to 2 months. Once thawed, you can frost the pound cake as desired.
Whether you’re making this cherry pound cake for a special occasion or just want to have a sweet treat on hand, knowing how to store and reheat it properly will ensure that it stays fresh and delicious for as long as possible.
Tips for Perfect Results
Alright, my fellow cherry pound cake enthusiasts, let’s talk about how to get those perfect results we all crave. Here are a few tips that could give your cake that extra touch of perfection.
First tip: Let your ingredients sit out for a bit before you start. This allows everything to come to room temperature so they mix better, which will ultimately result in a smoother and more evenly baked cake.
Next up, when you are measuring your flour make sure to spoon it into the measuring cup and level it off with a knife. If you pack in too much flour, your cake will be dense and dry.
Another thing to keep in mind is not letting the cake over bake. You can use a toothpick or butter knife to insert into the center of the cake. If it comes out clean, it’s done. Moisture is important for any pound cake recipe.
If you are confident enough to customize this recipe with different frosting or nut flavors, make sure to keep track of how much liquid your substitutions might add. You may need to adjust other ingredients such as flour or sugar accordingly.
Lastly, take advantage of toppings! If you’re going for a more rustic look, drizzle some cherry juice and sprinkle some chopped nuts or coconut flakes.
Pound cakes have undergone various evolutions over time, which means there are many different ways to experiment with them. Remember that baking should be fun and creative but don’t be afraid to follow this recipe closely at least once before trying out any big changes!
Bottom Line
So there you have it, my recipe for an irresistible cherry pound cake with cherry nut frosting! I guarantee that this dessert will wow your guests and leave them begging for seconds.
Not only does this recipe make use of maraschino cherries and cherry juice, but it also features a unique twist with its delicious cherry nut frosting. And don’t be afraid to experiment with substitutions and variations – you can customize this cake to your heart’s desire!
Whether you’re celebrating a special occasion, impressing guests at a fancy dinner party, or simply treating yourself to a sweet indulgence, this cake is the perfect choice. So why wait? Preheat your oven to 350°F, get out your mixing bowls, and start whipping up the best cherry pound cake and cherry nut frosting recipe you’ll ever taste!
Cherry Pound Cake With Cherry Nut Frosting Recipe
Ingredients
- 1 cup butter or 1 cup margarine
- 1/2 cup Crisco
- 3 cups sugar
- 6 large eggs
- 3/4 cup milk
- 1/4 cup maraschino cherry juice, reserving remaining juice for frosting
- 3 3/4 cups flour, sifted
- 1 teaspoon vanilla extract
- 0.5 (10 ounce) bottle maraschino cherries, drained
FROSTING
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter or 1/4 cup margarine
- 1 (1 lb) box confectioners' sugar
- 1/2 cup coconut (grated, flaked, or shredded, opt)
- 1/2 cup chopped nuts (most use pecans)
- 1/2-3/4 teaspoon vanilla extract
- 0.5 (10 ounce) bottle maraschino cherries, drained
- remaining cherry juice
Instructions
- Cream butter, crisco, and sugar; add eggs one at a time, beating well after each addition.
- Add flour alternatively with milk & cherry juice; add vanilla.
- Chop cherries and add to batter.
- Bake in greased and floured 10" tube pan at 300 degrees for 1 1/2 hours.
- FROSTING:
- Cream together cream cheese and butter.
- Add remaining ingredients and enough cherry juice to make icing smooth and spreading consistency.
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.