The best delicious Cherry Pound Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cherry Pound Cake recipe today!
Hello my friends, this Cherry Pound Cake recipe will not disappoint, I promise! Made with simple ingredients, our Cherry Pound Cake is amazingly delicious, and addictive, everyone will be asking for more Cherry Pound Cake.
What Makes This Cherry Pound Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cherry Pound Cake.
Ready to make this Cherry Pound Cake Recipe? Let’s do it!
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1 1/4 c Butter, softened 1/4 t Salt
2 3/4 c Granulated sugar 1 c Evaporated milk
5 ea Eggs 2 c Quartered maraschino
1 t Almond extract -cherries, well drained
3 c All purpose flour Sifted icing sugar to
1 t Baking powder -garnish
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. Combine flour, baking powder and salt. Add dry
ingredients alternately with evaporated milk to creamed mixture,
mixing lightly after each addition. Fold in cherries. Turn batter
into greased and floured 12 cup bundt or tube pan. Bake at 350F for
55 minutes. Cover loosely with foil, shiny side out; continue baking
15-20 minutes, until toothpick inserted in centre come out clean.
Let cool in pan for 5 minutes; invert cake onto rack and let cool
completely. Dust with icing sugar just before serving. In place of
cherries, you can use regular or miniature chocolate chips, or 2 cups
of mincemeat. If using mincemeat, bake for 40 minutes after covering
with foil instead of the 15-20. Origin: Baking Festival 1994 Recipes,
by Robin Hood, and Baker’s. Shared by: Sharon Stevens, Nov/94.
Yields
1 servings
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