Cherry Pound Cake
"This is really a sour cream pound cake, studded with cherries, so it is festive and beautiful when you slice it. It's delicious with coffee. Note the long beating times -- they give the cake its fine-crumbed texture."
photo by fluffernutter
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
15
ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup butter, softened
- 3 cups sugar
- 6 eggs
- 1 tablespoon vanilla extract
- 1 cup sour cream
- 1⁄2 cup chopped drained maraschino cherry
directions
- Mix the flour, baking powder and baking soda together.
- Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs and vanilla and beat for 3 minutes. Beat in the dry ingredients. Add the sour cream and beat for 3 minutes. Fold in the cherries.
- Pour into a greased 9-inch tube pan. Bake at 350 degrees for 60 to 70 minutes or until the cake tests done. Check after 30 minutes of baking and cover with foil if browning too quickly. Cool in the pan for 10 minutes. Remove and cool completely.
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Reviews
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I agree crisp outside with a moist fine crumb. This would a great base for any flavor pound cake!! I adore lemon so that's next -
WONDERFUL! I did use egg beaters instead of the eggs and I used 1 tablespoon of the maraschino cherry juice instead of the vanilla. Had a nice crispy exterior and a very moist, not overly sweet center. Will definitely be making this again, thanks for sharing!
Tweaks
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WONDERFUL! I did use egg beaters instead of the eggs and I used 1 tablespoon of the maraschino cherry juice instead of the vanilla. Had a nice crispy exterior and a very moist, not overly sweet center. Will definitely be making this again, thanks for sharing!
RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
