White Chocolate Almond Cherry Pound Cake Recipes

CHERRY ALMOND POUND CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
• Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
• Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.

WHITE CHOCOLATE - ALMOND- CHERRY POUND CAKE

Steps:

• Pre heat oven to 325 degrees.
• In medium bowl, mix first 5 ingredients for 2 minutes.
• Fold in white chocolate and cherries.
• Pour into a greased and floured bundt pan.
• Bake for 55 to 60 minutes or until tooth pick comes out clean.

CHERRY ALMOND WHITE CHOCOLATE SANDWICHES

Steps:

• For the cookies: Preheat the oven to 325 degrees F, with racks in the upper and lower thirds of the oven. Line two rimmed baking sheets with parchment paper and set aside.
• Mix the flour, baking soda and salt in a small bowl until combined. In the bowl of a stand mixer, beat the butter and both sugars on medium speed until smooth and incorporated. Add the vanilla, egg and egg yolk and mix until incorporated. Then add the flour mixture, sour cherries and white chocolate. Mix until incorporated.
• Scoop a level tablespoon of dough, roll in a ball and, using fingertips, pull apart into two equal pieces. (You'll have 36 to make 18 sandwiches.) Place the formed dough balls on one of the prepared baking sheets, about 2 inches apart. Bake until the edges are slightly golden and the middles are still soft but not wet, 12 to 15 minutes. Let the cookies cool for 20 to 30 minutes on the baking sheets.
• For the filling: While the cookies are cooling, beat the almond butter, confectioners' sugar, butter and salt with a hand-held mixer until whipped and light, about 2 minutes. Chill the filling until ready to assemble the cookies.
• To assemble: Spread 1 tablespoon of the filling onto the bottom side of a cookie. Place another cookie, bottom-side down, onto the filling. Repeat with the remaining cookies.

ALMOND POUND CAKE WITH CHERRY-BERRY SAUCE

Steps:

• Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Mix flour, baking powder, salt and cinnamon; set aside.
• In large bowl, beat 1 1/3 cups granulated sugar, the butter, oil and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture, milk and pastry filling on low speed until blended. Spread in pan.
• Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 2 hours.
• Meanwhile, in 2-quart saucepan, cook all Cherry-Berry Sauce ingredients over medium-high heat, stirring occasionally, until cranberries pop and mixture boils and thickens slightly. Store covered in refrigerator.
• In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Serve cake with whipped cream and warm sauce.

WHITE CHOCOLATE POUND CAKE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease one 10 inch bundt pan. Sprinkle 2 tablespoons of white sugar in the bundt pan.
• Chop four squares of the white chocolate and melted 4 of the others. Set aside.
• In a mixing bowl, cream butter and 2 cups of the sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted white chocolate.
• Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with the sour cream. Beat just until combined.
• Pour 1/3 of the batter into the prepared pan and sprinkle with 1/2 of the chopped white chocolate. Repeat. Pour remaining batter on top.
• Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a knife inserted near the center comes out clean. Melt chocolate in the top of two double boilers or in bowls in the microwave. Stir until smooth. Set aside to cool.
• Let cake cool in pan for 10 minutes then remove from pan and let cool on a wire rack completely. Once cool place cake on a serving dish and drizzle with melted white and semisweet chocolate. Garnish with strawberries, if desired.

CHERRY-ALMOND POUND CAKE

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.

WHITE CHOCOLATE POUND CAKE

Steps:

• Chop four squares of white chocolate and melt the other four; set both aside. In a bowl, cream butter and 2 cups sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in extracts and the melted chocolate., Combine flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream. Beat just until combined. , Grease a 10-in. fluted tube pan. Sprinkle with the remaining sugar. Pour a third of the batter into pan. Sprinkle with half of the chopped chocolate. Repeat. Pour remaining batter on top. , Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Drizzle semisweet and white chocolate over cake. Garnish with strawberries if desired.

DUNCAN HINES ALMOND POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, combine cake mix, pudding mix, eggs, water, oil and almond extract.
• Beat at low speed with electric mixer until moistened.
• Beat at medium speed for 2 minutes.
• Stir in almonds with a spoon.
• Pour into a greased and floured 10-inch Bundt pan.
• Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean.
• Remove from oven and cool in pan for 25 minutes.
• Invert onto cooling rack. Cool completely.
• Dust with confectioners' sugar.

CHERRY-ALMOND DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Stir 1/2 teaspoon almond extract into each can of pie filling.
• Pour both cans of pie filling into the prepared baking dish. Sprinkle cake mix evenly over pie filling. Grate cold butter over top, distributing it as evenly as possible.
• Bake in the preheated oven until topping is golden brown, 50 to 60 minutes.

CHERRY AND ALMOND CAKE

Steps:

• Pre-heat oven to 160C/ 325F/ Gas 3.
• Line a 20cm deep cake tin with greased non-stick baking paper.
• Place the cherry halves in a small bowl and coat with 1tbs of the flour. Put to one side.
• Place the butter and sugar in a large bowl and cream together.
• Add the almond essence and then gradually add the eggs, beating well in between each addition.
• Stir in 60g of flaked almonds and the lemon rind.
• Fold in both flours and then gently fold in the cherries.
• Spoon the mixture into the prepared tin and level the surface.
• Sprinkle the remaining almonds over the surface and then bake for approximately 1 hour 10 minutes until golden.
• Remove from the oven and allow to cool on a wire rack.