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Cherry Pound Cake

 Cherry Pound Cake
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.
12 ServingsPrep: 25 min. Bake: 1-1/4 hours + cooling

Ingredients

  • 1 jar (10 ounces) maraschino cherries, divided
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon 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 vanilla extract
  • 1/2 cup flaked coconut
  • 1/4 cup chopped walnuts
  • Additional coconut, optional

Directions

  • 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.

2 of 2

Cherry Pound Cake (continued)

Directions (continued)

  • 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.
  • 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.
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.