MARASCHINO CHERRY POUND CAKE | So scrumptious!
THIS MARASCHINO CHERRY POUND CAKE IS THE DEFINITION OF SCRUMPTIOUSNESS!
Where to begin on this wondrous treat? A few months back, Carol flipped me an email from her stepmom Sandy with her recipe for an easy pound cake with cherries. Carol had tried a piece and said it was good.
My initial thought was to add it to our always-evolving future content list. We’ve had great success with our very popular LEMON RICOTTA POUND CAKE, so I figured let’s give you, our faithful friends, what you want. After all, who could possibly turn down a piece of pound cake?
Let me go on record saying that my beloved business partner was dead wrong; this pound cake isn’t just good, it’s absolutely outstanding! You are going to love this MARASCHINO CHERRY POUND CAKE and so will your family and friends.
The recipe is super straightforward, but having gone through the process more than a few times now, we have discovered a few key points we’d like you to keep in mind.
Here is our take on this MARASCHINO CHERRY POUND CAKE:
BEST BASICS
What’s not to love about a recipe that calls for a bunch of basic, readily available ingredients? This recipe contains nothing unusual except for the maraschino cherries. We’ve listed a couple of cherry options below in the AMAZON links and we suggest splurging on this one ingredient. Maraschino cherries in a dark rich almond-flavoured syrup work best. Note: the Amazon link is for a 48-ounce jar. I used a 14-ounce jar for this recipe so buy the big one now, because you’ll make the cake again in no time… trust me.
BATTER UP
Thankfully, the question of how to make pound cake isn’t rocket science, but it’s important that the base ingredients be at their best. Make sure your butter and eggs are all at room temperature before you begin. Use extra-large, organic, free-range eggs if you can find them, and only whole milk, please. This and the other points all contribute to a rich, dense cake with a slight crumb to its texture.
CHERRIES ON TOP
Since this cake is ALL about the cherries, we like adding them to the top of the cake before baking it. If the cherries are too big, sometimes they’ll disappear down into the cake as it bakes, but that’s okay in my mind, especially when you get that gorgeous round of cherry in a slice. It’s like a maraschino cherry dream come true!
The final comment about this cake is about flavour. My first bite, while the cake was still slightly warm, practically bowled me over. Yes, it’s THAT good and oh, so memorable. But as I continued, I realized the real kicker comes from the fragrant, distinctly flavoured cherries. I’d love to know what you all think as you make and try this. Am I wrong, or is there a subtle almond note that comes through with each and every bite? It truly is quite magical.
MARASCHINO CHERRY POUND CAKE! If only every sweet confection came with this proverbial seal of approval – a cherry on top!
INGREDIENTS
1 14 oz. jar of premium maraschino cherries, drained
2 tablespoons of unbleached flour (for dredging)
1½ cups of unbleached, all-purpose flour
2 teaspoons of baking powder
½ teaspoon of kosher salt
½ cup of butter, room temperature
1 cup of granulated sugar
2 extra-large eggs, room temperature
½ cup of whole milk
1 teaspoon of pure vanilla extract
1 teaspoon of butter (to grease the loaf pan)
icing sugar for dusting
INSTRUCTIONS
1) Preheat oven to 350°F. Grease loaf pan and line it widthwise with parchment paper.
2) Drain the cherries onto a paper towel-lined plate. Reserve 12 whole cherries. Roughly chop the remaining cherries, dredge lightly in flour and set aside.
3) Whisk flour, baking powder and salt together and set aside.
4) Using a hand or stand mixer, cream butter until light and fluffy. Gradually add the sugar, mixing until light and fluffy. Add eggs one at a time.
5) Add a third of the dry ingredients, then half of the milk. Repeat, ending with the dry ingredients.
6) Gently fold in the chopped cherries, then spoon the batter into the prepared loaf pan. Smooth the batter out and dot the top with the reserved whole cherries, gently pushing them down slightly into the batter.
7) Bake for 50 minutes or until the top is a rich, golden colour and a cake tester comes away clean. Cool for 20 minutes before removing from pan. Dust with icing sugar before slicing and serving.
For the FULL STORY plus entertaining ideas, please visit:
weekendatthecottage.com
You can also find us as follows:
Instagram -
Facebook -
Twitter -
Pinterest -
THANKS FOR WATCHING!
Cherry Pound Cake Recipe | Cherry Sponge Cake | Pound Cake | Cherry Cake - Recipe Videos
Cherry Pound Cake - Cherry Pound Cake Recipe - Cherry Sponge Cake - Pound Cake Recipe - Cherry Cake - How To Make Pound Cake - Easy Cake Recipe - Sour Cherry Dessert - How To Make Cake - Easy Pound Cake Recipe
HOW TO MAKE Cherry Pound Cake
A super easy and scrumptious cake to try baking at home is a simple Cherry Sponge Cake. Follow the steps of our recipe and make one for yourself!
CHERRY POUND CAKE STEP BY STEP RECIPE ON OUR WEBSITE HERE ????
Cherry Pound Cake Recipe:
Step 1
First, separate the egg whites from the yolks. Combine the yolks with diced, soft butter, vanilla sugar, powdered sugar. Use a hand blender to combine everything well.
Step 2
Combine the whites with sugar, whisk until thick.
Step 3
Carefully fold the egg whites into the cream.
You can find the rest steps and detailed description with images here ????
INGREDIENTS:
1 ½ lb sour cherries
6 large eggs
10 oz butter
1 lemon
3 packets of vanilla sugar
3 ½ oz powdered sugar
5 oz sugar
10 oz flour
1 packet of baking powder
Recipe Videos YouTube channel:
SUBSCRIBE:
FOLLOW US:
Recipe Videos Facebook:
Recipe Videos Instagram:
Recipe Videos Pinterest:
Channel DE: @rezeptvideos1950
Channel EN: @recipevideos3296
Channel HU: @receptvideok6769
The team of Recipe Videos wishes you luck in making your Cherry Pound Cake!
Cherry 7UP Pound Cake | How To Make Southern Cherry 7UP Pound Cake | Ep. 519 ????????????
Hello my Friends, welcome to my Southern Kitchen; hope all of y’all are doing well, staying safe, and healthy!
Today is a very special video: recent we have reached 29K subscribers, thank you everyone for watching and enjoying my yummy recipes! So to celebrate, I am making the classic 7UP pound cake but with a twist, Cherry 7UP Pound Cake!
Rich, decedent, moist, and full of cherry and lemon-lime flavor; everyone will love and enjoy this cake perfect treat for any night of the week!
Ellen’s 7UP Pound Cake recipe:
Ellen’s Pound Cake recipes playlist:
3 cups self rising or all purpose flour
1/2 teaspoon salt (if using all purpose flour)
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup butter flavor shortening
3 cups white sugar
5 extra-large or jumbo eggs, room temperature
1 large lemon, zest and juice
1 large lime, zest and juice
1/3 cup maraschino cherries, chopped
1/4 cup maraschino cherry juice
1 teaspoon pure almond extract
1 teaspoon pure lemon extract
1 teaspoon pure lime extract or natural lime flavoring
1 cup fresh cherry 7UP soda (not flat), room temperature
Lemon and lime slice and maraschino cherry, for garnish (optional)
Cherry Glaze
1 1/4 cups powdered sugar, sifted or whisked
1/4 cup fresh cherry 7UP Soda (not flat), room temperature
1 teaspoon maraschino cherry juice
1 teaspoon pure almond extract
Preheat Oven to 325 Degrees
Spray a 10 inch bundt pan with baking spray and set aside. In a medium bowl, add the flour and salt (if using); sift or whisk together until well combined and set aside. In a large bowl with hand mixer or stand mixer with paddle attachment, add in the butter, shortening, and sugar; cream on medium speed until fluffy (scrape the bowl occasionally). Next add in the eggs one at a time, beating after each addition (continue to scrape the bowl occasionally). Then add in the chopped maraschino cherries, cherry juice, zest and juice of lemon and lime, almond, lemon, and lime extract, mix until well combined. Next add in the flour alternately with cherry 7UP beginning and ending with flour. Mix until well incorporated (do not over mix). Pour the cake batter into the prepared bundt pan, shake and bang the pan to get rid of air bubbles. Bake for 1 hour and 20 minutes or until toothpick in the center comes out clean. Remove from the oven and cool in the pan for 20 minutes, then place the cake onto a cake stand and cool completely. Drizzle the cherry glaze on top, garnish with lemon and lime slice and maraschino cherry (if desired), serve and enjoy!
Cherry Glaze
In a measuring cup or medium bowl, add the powdered sugar, maraschino cherry juice, almond extract, and cherry 7UP; whisk together until well incorporated. (if too thick, add in more cherry 7UP or maraschino cherry juice, if too thin, add more powdered sugar; make sure you taste it to see if that’s the right amount of cherry flavor)
Previous Video
Bananas Foster French Toast:
#ellenshomemadedelights #poundcake #cherry7UPpoundcake #7UPpoundcake #dessert #southern #cherry #lemonlime #cherrycake #cherrypoundcake #poundcakerecipe
For Business Inquiries and to purchase my new Cookbook, please send me an email: ellenshomemadedelights@gmail.com
Follow me on Social Media
-Facebook: facebook.com/ellendelights
-Instagram: instagram.com/ellendelights
Pretty Cherry Pound Cake Recipe
Pretty Cherry Pound Cake Recipe
#pound_cake #dessert #baking
Let's make a pretty and delicious cherry pound cake.
Please subscribe, share, and let me know.
EVERYTHING you need for baking:
Ingredients (Silicone mold size: (width 4cm, length 4cm, height 4cm) x 5ea)
2 room temperature eggs
110g room temperature butter
90g sugar
110g cake flour (can be replaced with all-purpose flour), 2g baking powder
Maracino Red Cherries (Canned Cherries)
Icing: 70g sugar powder, 10g milk, 4g lemon juice
Tip
Eggs and butter at room temperature
Preheat the oven.
Videos are uploaded only to YouTube and Naver TV
Unauthorized use of video, secondary editing, and re-uploading are prohibited.
Disrespectful comments will be deleted without notice.
Cherry Cake Recipe - How to make Homemade Cherry Pound Cake
For more recipes - visit
how to make cherry cake?
Ingredients:
For the lady's finger:
- 5 eggs
- 250g flour
- 160g of sugar
- 1 dl oil
- 1 dl water
- 1 sachet baking powder
- 2 tablespoons cocoa
For the filling of this cherry cake recipe:
- 500g peeled cherries
- 150 g sugar
- 2 bags vanilla sugar
- 2 bags of gelatin
- 5 tablespoons of water
- 500 ml of whipped cream - sweetened
to decorate the cherry cake:
- 50g of melted chocolate
Cherry Cake (Classic Version) - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Cherry Cake. As soon as sweet Bing cherries are in season, I cannot resist putting some aside to make this Cherry Cake with its pretty polka dot design. It is very similar in looks to a Cherry Clafoutis, only instead of a thin pancake-like batter, the cherries are suspended in an almond flavored cake batter. It is wonderful when served warm from the oven, with or without a dollop of whipped cream, custard, or creme fraiche.
There is a newer version of this video here:
We welcome comments on our Facebook page: