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Cherry-Almond Pound Cake

 Cherry-Almond Pound Cake
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
15 ServingsPrep: 25 min. Bake: 65 min. + cooling

Ingredients

  • 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 eggs
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons orange juice

Directions

  • 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.

2 of 2

Cherry-Almond Pound Cake (continued)

Directions (continued)

  • Spoon into a greased and floured 10-in. fluted tube pan. Bake at
  • 325° for 65-75 minutes or until a toothpick inserted near 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.
  • Yield: 15 servings.
Nutritional Facts: 1 slice equals 525 calories, 22 g fat (12 g saturated fat), 135 mg cholesterol, 289 mg sodium, 76 g carbohydrate, 1 g fiber, 7 g protein.