Best 5 Cherry Almond Pound Cake Recipes

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Indulge in the delightful flavors of cherry and almond with our curated collection of pound cake recipes. From classic to creative variations, these recipes offer a delectable treat for any occasion.

The Cherry Almond Pound Cake recipe is a timeless classic, featuring a moist and tender crumb studded with sweet cherries and crunchy almonds. For a unique twist, try the Cherry Almond Pound Cake with Streusel Topping, where a buttery streusel topping adds an extra layer of texture and flavor.

If you're looking for a gluten-free option, the Gluten-Free Cherry Almond Pound Cake is a perfect choice. Made with almond flour and coconut flour, this cake is just as moist and delicious as its traditional counterpart.

For a fun and festive presentation, the Mini Cherry Almond Pound Cakes are a delightful option. These individual-sized cakes are perfect for parties or as a special treat.

And for those who love a moist and dense cake, the Cherry Almond Sour Cream Pound Cake is a must-try. The addition of sour cream makes this cake incredibly rich and flavorful.

With these recipes, you'll have a variety of Cherry Almond Pound Cakes to choose from, each offering a unique taste experience. Whether you're a seasoned baker or a beginner, these recipes are easy to follow and guarantee a delicious outcome.

Check out the recipes below so you can choose the best recipe for yourself!

CHERRY ALMOND POUND CAKE



Cherry Almond Pound Cake image

The abundance of cherries and the flavor of almond in this recipe are so teasing to the taste-buds.

Provided by Randy

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 2h

Yield 18

Number Of Ingredients 6

1 (18.25 ounce) package cherry chip cake mix
1 (21 ounce) can cherry pie filling
2 teaspoons almond extract
2 eggs
1 cup confectioners' sugar
¼ teaspoon almond extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease and lightly flour a bundt or tube pan.
  • Combine the cake mix, pie filling, almond extract, and eggs in a large bowl. Mix thoroughly by hand until well moistened. Pour batter into prepared pan.
  • Bake in preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on rack for 15 minutes; invert cooled cake onto serving plate. Cool completely.
  • Whisk together the confectioners' sugar and 1/4 teaspoon almond extract in a small bowl. Add drops of water until glaze is drizzling consistency. Spoon glaze over cooled cake.

Nutrition Facts : Calories 189.2 calories, Carbohydrate 38.6 g, Cholesterol 20.7 mg, Fat 3.1 g, Fiber 0.2 g, Protein 1.9 g, SaturatedFat 1 g, Sodium 194 mg, Sugar 19.4 g

CHERRY-ALMOND POUND CAKE



Cherry-Almond Pound Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 15 servings.

Number Of Ingredients 15

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
GLAZE:
1-1/2 cups confectioners' sugar
2 to 3 tablespoons orange juice

Steps:

  • 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 Facts :

CHERRY-ALMOND CREAM CHEESE POUND CAKE



Cherry-Almond Cream Cheese Pound Cake image

Make and share this Cherry-Almond Cream Cheese Pound Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 2h5m

Yield 14 serving(s)

Number Of Ingredients 13

1/4 cup dried cherries, coarsely chopped
2 tablespoons kirsch or 2 tablespoons hot water
3 cups cake flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, softened
8 ounces cream cheese, softened
2 cups sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
powdered sugar, for dusting

Steps:

  • Add cherries and kirsch to a small bowl; let stand for 20 minutes.
  • Position oven rack in the center of oven; preheat to 325°; grease the inside of a 10-inch Bundt pan; dust the pan with flour.
  • Sift together the flour, baking powder, baking soda, and salt into a bowl; whisk to blend and set aside.
  • In the bowl of an electric stand mixer, using the paddle attachment, beat the butter and cream cheese on medium speed until creamy, about 1 minute.
  • Gradually add the sugar and beat on med-high speed until well blended and light, about 2 minutes.
  • Add in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
  • Beat in the vanilla and almond extract.
  • Add the flour mixture at low speed, mixing just until blended.
  • Add in cherries, along with any remaining liquid, and mix until blended.
  • Scrape batter into prepared pan.
  • Bake the cake for 55-65 minutes, until a pick comes out clean.
  • Cool the cake in the pan on a wire rack for 15 minutes.
  • Dust the cake lightly with powdered sugar right before serving.

Nutrition Facts : Calories 418.2, Fat 20.8, SaturatedFat 12.5, Cholesterol 128.2, Sodium 241.9, Carbohydrate 52.2, Fiber 0.5, Sugar 28.9, Protein 6

ALMOND POUND CAKE WITH CHERRY-BERRY SAUCE



Almond Pound Cake with Cherry-Berry Sauce image

Create a memorable dessert cake family and friends will request again and again.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h45m

Yield 16

Number Of Ingredients 18

3 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/3 cups granulated sugar
1/2 cup butter or margarine, softened
1/2 cup vegetable oil
4 eggs
1/2 cup milk
1 can (12.5 oz) almond pastry filling
1 1/2 cups fresh cranberries
1 cup granulated sugar
1/3 cup dried cherries, halved
2 teaspoons cornstarch
3/4 cup orange juice
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F. Grease bottom and side of 12-cup fluted tube cake pan with shortening; lightly flour. Mix flour, baking powder, salt and cinnamon; set aside.
  • In large bowl, beat 1 1/3 cups granulated sugar, the butter, oil and eggs with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 5 minutes, scraping bowl occasionally. Beat in flour mixture, milk and pastry filling on low speed until blended. Spread in pan.
  • Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 20 minutes; remove from pan to wire rack. Cool completely, about 2 hours.
  • Meanwhile, in 2-quart saucepan, cook all Cherry-Berry Sauce ingredients over medium-high heat, stirring occasionally, until cranberries pop and mixture boils and thickens slightly. Store covered in refrigerator.
  • In chilled small bowl, beat all Sweetened Whipped Cream ingredients with electric mixer on high speed until stiff peaks form. Serve cake with whipped cream and warm sauce.

Nutrition Facts : Calories 430, Carbohydrate 56 g, Cholesterol 110 mg, Fat 3 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 250 mg

CHERRY ALMOND POUND CAKE



CHERRY ALMOND POUND CAKE image

Categories     Cake     Bake

Yield 1 bundt cake

Number Of Ingredients 12

2 cups candied cherries halfed
1/2 cup slivered almonds
1/2 cup flour
1 cup margarine
1 cup sugar
1 tsp vanilla
1 tsp almond extract
4 eggs
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/3 cup milk

Steps:

  • Combine cherries, almonds & flour. Cream margarine and sugar. Add eggs then add milk & flour alternately. Add baking powder, salt,vanilla & almond extract.Stir in floured fruit & nuts. Turn into bundt pan. Bake for 55 minutes @ 300 Cool & wrap in foil

Tips:

  • Use fresh or frozen cherries. Fresh cherries are in season from May to August, but frozen cherries are available year-round. If using frozen cherries, thaw them before using.
  • Pit the cherries. You can use a cherry pitter or a paring knife to remove the pits. If using a knife, cut around the cherry and then pop the pit out.
  • Use almond extract. Almond extract adds a delicious flavor to the cake. You can find it in the baking section of most grocery stores.
  • Don't overmix the batter. Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean. This usually takes about 60-70 minutes.
  • Let the cake cool completely before serving. This will help the cake to set and make it easier to slice.

Conclusion:

Cherry almond pound cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist texture, sweet and tart flavor, and crunchy almond topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this cherry almond pound cake a try.

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