Cherry Pound Cake Recipes

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CHERRY POUND CAKE



Cherry Pound Cake image

This is really a sour cream pound cake, studded with cherries, so it is festive and beautiful when you slice it. It's delicious with coffee. Note the long beating times -- they give the cake its fine-crumbed texture.

Provided by fluffernutter

Categories     Dessert

Time 1h30m

Yield 15 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
3 cups sugar
6 eggs
1 tablespoon vanilla extract
1 cup sour cream
1/2 cup chopped drained maraschino cherry

Steps:

  • Mix the flour, baking powder and baking soda together.
  • Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs and vanilla and beat for 3 minutes. Beat in the dry ingredients. Add the sour cream and beat for 3 minutes. Fold in the cherries.
  • Pour into a greased 9-inch tube pan. Bake at 350 degrees for 60 to 70 minutes or until the cake tests done. Check after 30 minutes of baking and cover with foil if browning too quickly. Cool in the pan for 10 minutes. Remove and cool completely.

Nutrition Facts : Calories 419.2, Fat 17.7, SaturatedFat 10.4, Cholesterol 123.9, Sodium 190, Carbohydrate 60.1, Fiber 0.7, Sugar 40.3, Protein 5.7

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 LOAF POUND CAKE



Cherry Loaf Pound Cake image

This is a very nice loaf cake for any occasion. It is SO tasty. I have had the recipe for years, don't know where it came from. Glace cherries are candied cherries that you buy in the baking section of the store

Provided by Dorel

Categories     Dessert

Time 2h10m

Yield 1 loaf cake

Number Of Ingredients 7

2 cups flour or 2 1/4 cups cake-and-pastry flour
1/2 teaspoon salt
1 cup glace cherries, quartered
1 cup butter (you could use margarine, but tastes best with butter)
1 cup sugar
4 eggs
2 teaspoons almond extract

Steps:

  • Combine flour and salt.
  • Stir well to blend.
  • Mix 1/2 cup flour mixture with cherries.
  • Cream butter and sugar together until light and fluffy, I use a high speed on my mixer till it is REAL fluffy.
  • Add eggs 1 at a time, beating well after each addition.
  • Add remaining flour gradually.
  • Stir in extract and floured cherries, mixing until well blended.
  • Spread in greased loaf pan.
  • (I use a veg. spray).
  • Bake at 300DegreesF for 90-100 minutes, or until toothpick inserted in center comes out clean.
  • Don't be concerned if cake cracks on top, it is supposed to.

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.

FRESH CHERRY CAKE



Fresh Cherry Cake image

A white cake made with fresh cherries and cherry juice. My wife's favorite!

Provided by sonomo

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 1h5m

Yield 12

Number Of Ingredients 9

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 ½ cups white sugar, divided
½ cup butter, softened
1 cup milk
1 teaspoon vanilla extract
4 cups halved and pitted cherries
1 ¼ cups cherry juice

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a deep 9x13-inch baking dish.
  • Whisk flour, baking powder, and salt together in a bowl.
  • Place 1 cup sugar and butter in a separate bowl; beat with an electric mixer until light and fluffy, 4 to 5 minutes. Stir in milk and vanilla extract. Add flour mixture to butter mixture; mix until batter is well blended and thick, 2 to 3 minutes.
  • Spread batter in the prepared baking dish; arrange cherries on top. Drizzle cherry juice over the cherries. Sprinkle remaining 1/2 cup sugar over the surface.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 54.1 g, Cholesterol 22 mg, Fat 8.7 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 5.3 g, Sodium 244.6 mg, Sugar 36.7 g

CHERRY-ALMOND POUND CAKE



Cherry-Almond Pound Cake image

This recipe uses dried cherries, which adds lots of chewy flavor, while almond paste guarantees a moist cake. You can use amaretto in place of the orange juice in both the batter and glaze.-Myrna Tycholaz, Winnipeg, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 15 servings.

Number Of Ingredients 15

1 cup dried cherries
1/4 cup orange juice
1-1/4 cups butter, softened
1/2 cup (4 ounces) almond paste
2-1/2 cups sugar
6 large eggs
1/2 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons orange juice

Steps:

  • In a small saucepan, bring cherries and orange juice to a boil. Remove from the heat; cool to room temperature., In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in the cherry mixture. , Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm cake. Cool completely.

Nutrition Facts :

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