Cherry Pound Cake Recipe
Cherry Pound Cake Recipe photo by Taste of Home

Cherry Pound Cake Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 1-1/4 hours + cooling
MAKES: 12 servings

Ingredients

  • 1 jar (10 ounces) maraschino cherries, divided
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup 2% milk
  • 3-3/4 cups all-purpose flour
  • FROSTING:
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup flaked coconut
  • 1/4 cup chopped walnuts
  • Additional coconut, optional

Nutritional Facts

1 slice equals 860 calories, 36 g fat (18 g saturated fat), 165 mg cholesterol, 210 mg sodium, 130 g carbohydrate, 1 g fiber, 9 g protein.

Directions

  1. Drain and chop cherries, reserving juice; set aside.
  2. 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.
  3. 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 near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. 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. Yield: 12 servings.
Originally published as Cherry Pound Cake in Country Woman December/January 2011, p46

Nutritional Facts

1 slice equals 860 calories, 36 g fat (18 g saturated fat), 165 mg cholesterol, 210 mg sodium, 130 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Cherry Pound Cake

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 8, 2011

"Substituted almond for the vanilla, replaced the shortening w/butter, added additional cherries dusted w/some of the flour. Did not frost, just dusted w/icing sugar. Really, really good!"

MY REVIEW
Reviewed Jan. 7, 2011

"Fantastic and showy cake..the best ever!!!"

MY REVIEW
Reviewed Dec. 29, 2010

"I used almond instead of vanilla and more cherries than called for and this cake was delicious! Moist and dense, just like pound cake should be!"

MY REVIEW
Reviewed Dec. 16, 2010

"I think this cake was awesome. It was easy to make and it didn't cost alot to make. The moisture of the cake was great and it tasted wonderful."

MY REVIEW
Reviewed Dec. 9, 2010

"I served this for church coffee hour, it was a hit. Three women asked for the recipe. I cut it thin as it is heavy texture. Easy to make"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT