Cherry Pound Cake | Recipes

Cherry Pound Cake

(196) Ratings:
Prep Time:
Baking Time:
Makes:about 16 servings
Freezing:excellent

This yummy pound cake has a cherry-luscious burst of flavour in every bite. Not only is it moist and rich, it’s also dunkably delicious.

Ingredients

1 1/4 cups 300 mL butter, softened
2 3/4 cups 675 mL granulated sugar
5 eggs
1 tsp 5 mL almond extract
3 cups 750 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
1/4 tsp 1 mL salt
1 cup 250 mL Carnation® Evaporated Milk
2 cups 500 mL maraschino cherries, quartered, well drained
Icing sugar

Directions

  1. Preheat oven to 350 °F (180 °C). Grease and flour a 12-cup (3 L) Bundt or tube pan.  
  2. Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
  3. Combine flour, baking powder and salt in medium bowl.
  4. Add dry ingredients alternately with evaporated milk to creamed mixture, mixing lightly after each addition.
  5. Fold in cherries.
  6. Turn batter into greased and floured 12-cup (3 L) Bundt or tube pan.
  7. Bake in preheated oven for 55 minutes.
  8. Cover loosely with foil; continue baking 15 to 20 minutes, until toothpick inserted in centre comes out clean.
  9. Let cool in pan for 5 minutes; invert cake onto cooling rack and let cool completely.
  10. Dust with icing sugar just before serving.

Tips

  • Variation: Chocolate Chip Pound Cake: Omit almond extract and use regular or miniature chocolate chips instead of cherries.

Nutritional Information

Other conversations or photos categorized with:

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!

IF YOU LIKE THIS, TRY THESE

RECIPE BOOKLET