CHERRY-ALMOND POUND CAKE
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
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 :
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Faisal Hussian
[email protected]Overall, I thought this was a great recipe. The cake was delicious and moist, and the instructions were easy to follow. I would definitely recommend this recipe to others.
Kevin Kc
[email protected]This cake was a bit too sweet for my taste, but I think I could fix that by reducing the amount of sugar in the recipe.
Mashu Melon
[email protected]This cake is so easy to make, even for a beginner baker like me. I'm definitely going to try more of your recipes!
Tatiana Andrade
[email protected]I'm not a big fan of cherry desserts, but this cake was surprisingly good. The almond flavor really balances out the tartness of the cherries.
Drue Drymon
[email protected]This was the perfect cake to bring to my friend's baby shower. It was a big hit with everyone, and I got lots of compliments on it.
Sachin Awasthee
[email protected]This cake is so moist and flavorful. I could eat it every day!
Ontor Ahmed
[email protected]I love how versatile this recipe is. I've made it with fresh cherries, frozen cherries, and even dried cherries. It always turns out great!
nmko byrkhu
[email protected]This cake is the perfect dessert for any occasion. It's easy to make, delicious, and always a crowd-pleaser.
Reduan Mahmud1
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I expected. I'm not sure what I did wrong.
Hanif Sk
[email protected]This cake was a bit too dense for my taste, but the flavor was good. I think I would try a different recipe next time.
Misbah Jaraf
[email protected]I made this cake for a potluck, and it was a huge hit! Everyone loved the moist texture and the delicious flavor. I will definitely be making this cake again.
Aneel Kumar
[email protected]This was my first time making a pound cake, and I was really happy with how it turned out. The instructions were easy to follow, and the cake baked up beautifully. The flavor is classic and delicious, and the cherries add a pop of color and sweetness
paras ali
[email protected]This cake is so easy to make, and it always turns out perfectly. I love that I can use fresh or frozen cherries, depending on what I have on hand. The almond extract adds a lovely flavor that really complements the cherries.
Tim Guiste
[email protected]This cherry almond pound cake was divine! The texture was moist and dense, and the flavor was perfectly balanced between sweet and tart. The almonds added a lovely crunch, and the cherries were a delightful burst of flavor in every bite. I will defin