Cherry Pound Cake – a moist, delicious pound cake with fresh cherries added. It will be a hit at your next party or perfect with some afternoon tea.
Get to the store and buy those cherries while you still can!
When cherries are in season, I’m in love! But they just aren’t around for too long which makes me sad.
I remember when I was little my friends and I used to have pit spitting contests to see who could spit their’s the farthest. I never won, but I did learn to tie a knot in the stems with my tongue!
My one claim to fame.
I know I’m not the only one in the world who can do it and at this age, it takes me quite a bit more time. Guess the old tongue just ain’t what she used to be.
SAVE THIS POUND CAKE TO YOUR FAVORITE PINTEREST BOARD!
I used the pound cake recipe from my The Fannie Farmer Cookbook Thirteenth Edition, p. 571; author, Marion Cunningham; publisher, Alfred A. Knopf, division of Random House; ISBN 0-394-56788-9.
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Cherry Pound Cake
Ingredients
- ½ lb. 16 tablespoons unsalted butter
- 1 ⅔ cup sugar
- 5 eggs
- 2 cups cake flour with 1 tablespoon removed and set aside
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 ½ cups chopped fresh cherries
Instructions
- Preheat oven to 325 degrees F.
- Butter and lightly flour a 9 x 5-inch loaf pan.
- In a small bowl, mix the chopped cherries with the reserved tablespoon of cake flour until well coated.
- Cream the butter, slowly add the sugar, and beat until light.
- Add the eggs, one at a time, beating each in well.
- Stir in the flour, salt, and vanilla. Combine well.
- With a rubber spatula, gently fold in the cherries.
- Spoon into the pan.
- Bake for 1 1/4 – 1 1/2 hours, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before turning out onto a rack.
I rate everything I make on a scale of 1 -4 and this Cherry Pound Cake earned 3 rolling pins.
It was good with the cherries in it, but all I could think about while eating it was enjoying plain pound cake with some strawberries and whipped cream.
It was a nice change from a plain pound cake though and was a great way to use those delicious fresh cherries.
If you like this Cherry Pound Cake then you’ll love…
Lemon Ricotta Pound Cake
Comments & Reviews
Good afternoon , I have a question, I live in a very high altitude city, MEXICO CITY, pound cakes are hard to make over here, your cherry ´pound cake looks really good and I would like to try it out, how could I modify it to make over here? thanks for your attention, Greetings all the way from Mexico.
Good question, Guadelupe. While I can’t give you specifics for high-altitude baking, I can tell you that we live at an elevation of 1,900 ft. and while it’s not even close to your elevation, I think this link to high-altitude baking from King Arthur Flour might help: http://www.kingarthurflour.com/recipe/high-altitude-baking.html
Thanks for your comment and I hope it turns out well for you!
Hi ,
I really like this recipe. However, it doesn’t mention use of baking powder or baking soda. Does cake flour contain that already?
Thanks,
Rina
Rina,
I adapted this recipe from a cookbook and the original didn’t call for it.
As with all pound cakes this one relies on the number of eggs for it to rise. Pound cakes are by definition dense and are not supposed to be light and fluffy like cakes with baking powder are. No pound cake ever has baking powder.
Why do you “mix the chopped cherries with the reserved tablespoon of cake flour until well coated?” Is it due to the moisture. My mother-in-law passed away last month 2 days after my Grandson was born so she at least got to meet him & hold him. She would make this dessert she called Cherry Confetti Cake every Christmas & hand them out to all of us kids (1 year she included the recipe) & it was similar to a Fruit Cake or Pound Cake with Cherries. Unfortunately, we recently moved & I can’t seem to find the recipe & I always make it for my husband’s birthday which is coming up soon. So, I was hoping maybe you might recognize the description & have the recipe that you could share with me. It has Cherries (quartered – she used Marachino) & Almond Slivers, there is a a slight Cinnamon sugar across the top & the texture is like a pumpkin bread or blueberry loaf cake. I found your recipe & figured I would at least give it a try. Thanx!
When I use fresh (or frozen and thawed) fruit in a baking recipe, I toss the fruit with the flour. It helps to suspend the fruit in the batter as it bakes and helps prevent it from sinking to the bottom.
I’m so very sorry to hear about your mother-in-law, but so happy to hear she was able to meet her new great-grandson. What a treasure!
I haven’t heard of the Cherry Confetti Cake, but it sounds delicious. After doing a Google search, I think this might be the recipe you’re looking for. Click the link below and it will take you to it. I hope this is it!
http://www.chandlerpedia.org/Collections/Archival_Items/Cookbooks/Lickin%27_Good/Cakes_and_Toppings/Cherry_Confetti_Cake
The pound cake is delicious. I used fresh tart cherries from Michigan, slightly chopped them, did not toss them in flour and everything turned out beautiful. Cherries did not go to the bottom, mixed nicely throughout. Make a cup of coffee and enjoy a slice!
Thank you for the recipe.
Thank you so much, Kimberly! I’m so happy to hear that you enjoyed it so much and appreciate the comment!