Cherry Pound Cake With Cherry Nut Frosting Recipes

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CHERRY POUND CAKE



Cherry Pound Cake image

My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.

Provided by RAYNEBOW

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h40m

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
1 cup butter
1 (8 ounce) package cream cheese
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup maraschino cherries, drained and halved
¼ cup all-purpose flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
  • In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
  • Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 g

CHERRY POUND CAKE



Cherry Pound Cake image

Here's a rich classic pound cake with the pretty surprise of bright red cherries tucked inside and dotting the creamy icing. This one's perfect for the holidays. -Evva Foltz Hanes, Clemmons, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 12 servings.

Number Of Ingredients 16

1 jar (10 ounces) maraschino cherries, divided
1 cup butter, softened
1/2 cup shortening
3 cups sugar
6 large eggs
1 teaspoon vanilla extract
3/4 cup 2% milk
3-3/4 cups all-purpose flour
FROSTING:
3 ounces cream cheese, softened
1/4 cup butter, softened
3-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup sweetened shredded coconut
1/4 cup chopped walnuts
Additional sweetened shredded coconut, optional

Steps:

  • Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.

Nutrition Facts : Calories 860 calories, Fat 36g fat (18g saturated fat), Cholesterol 165mg cholesterol, Sodium 210mg sodium, Carbohydrate 130g carbohydrate (98g sugars, Fiber 1g fiber), Protein 9g protein.

CHERRY NUT CAKE



Cherry Nut Cake image

My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. -Diana Jennings, Lebanon, Missouri

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 16

6 large egg whites
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
1 cup half-and-half cream
1/4 cup maraschino cherry juice
3 cups cake flour
2-1/2 teaspoons baking powder
1 teaspoon salt
40 maraschino cherries, chopped
1/2 cup chopped walnuts
TOPPING:
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
Maraschino cherries with stems, drained and patted dry

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter, shortening and sugar until light and fluffy. In a small bowl, mix cream and cherry juice. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with cream mixture, beating well after each addition. Fold in cherries and walnuts. With clean beaters, beat egg whites on medium speed until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Place 1 cake layer on a serving plate; spread top with half the whipped cream. Top with remaining cake layer; spread with remaining whipped cream. Decorate with cherries.

Nutrition Facts :

CHERRY NUT POUND CAKE



Cherry Nut Pound Cake image

This pound cake is so moist and delicious! My mother gave me the recipe, and I just had to post it here. My husband is not a big fan of desserts, but he just loves this cake.

Provided by ciao4293

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

CHERRY POUND CAKE WITH CHERRY NUT FROSTING



Cherry Pound Cake With Cherry Nut Frosting image

Unbelieveably rich and moist; a must for those of us who love cherries. My SIL, who makes it for her husband's birthday every year, shared the recipe with me.

Provided by Impera_Magna

Categories     Dessert

Time 2h

Yield 12 serving(s)

Number Of Ingredients 17

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
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

Steps:

  • 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.

CHERRY NUT CAKE II



Cherry Nut Cake II image

I make this one cake every Christmas. It stays moist and delicious throughout the Holidays.

Provided by Nancy Reeves

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Yield 14

Number Of Ingredients 12

1 ½ cups butter
4 cups all-purpose flour
1 pound chopped pecans
1 pound candied cherries
1 teaspoon baking powder
2 teaspoons vanilla extract
2 cups white sugar
6 eggs
1 pound candied pineapple
1 ½ cups golden raisins
¼ teaspoon salt
1 Golden Delicious apple - peeled, cored and sliced

Steps:

  • Preheat oven to 250 degrees F (120 degrees C). Grease one 10 inch tube pan. Line the bottom of the pan with parchment paper and dust pan with flour.
  • Cream the light butter together with the white sugar. Add eggs one at a time mixing well after each one. Mix in the vanilla extract. Stir in 3 cups of the flour, baking powder, and salt and blend well.
  • Toss candied cherries, chopped pecans, candied pineapple, and white raisins with the remaining 1 cup flour. Stir fruit and nut mixture into the batter and pour into prepared pan.
  • Bake at 250 degrees F (120 degrees C) for 3 hours. Let cake cool for 20 minutes before removing from pan.
  • After cake is cold, cut a piece of waxed paper to fit the top of the cake. Put the apple slices on top of the waxed paper and put cake into a closed container. Store cake in a cool dry area for about 3 days or until the cake takes up the juice from the apple slices. Remove apple slice and waxed paper and serve.

Nutrition Facts : Calories 893.5 calories, Carbohydrate 117.9 g, Cholesterol 132 mg, Fat 45.6 g, Fiber 4.8 g, Protein 10.1 g, SaturatedFat 15.2 g, Sodium 291.7 mg, Sugar 78.9 g

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