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
Total TimePrep: 25 min. Bake: 65 min. + cooling
- 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 large eggs
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1-1/2 cups confectioners' sugar
- 2 to 3 tablespoons orange juice
- 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.
Nutrition Facts1 slice: 525 calories, 22g fat (12g saturated fat), 135mg cholesterol, 289mg sodium, 76g carbohydrate (54g sugars, 1g fiber), 7g protein.
Originally published as Cherry Almond Pound Cake in Taste of Home Christmas Annual 2009