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Cherry Pound Cake

I'm a Cherry apron
I'm a Cherry by Gourmand2go

This Cherry Pound Cake recipe is very old but very flavorful. Pound cake is fairly dense but quite nutritious due to the eggs, very like a bundt cake but smaller--it's typically baked in a loaf pan. You can freeze one cake for a later occasion, if you wish.

For best results, sift the dry ingredients. The texture can be improved with a few additional steps, such as processing granulated sugar for a minute in your food processor, or alternatively, using superfine sugar.

The butter and sugar, once combined, should be beaten on high speed for five minutes to incorporate air into the batter. These extra steps create a wonderfully smooth texture.

1 cup butter

1 cup sugar

3 oz boiling water

3 oz milk

3 eggs

3 cups flour (less cup to coat cherries)

tsp nutmeg

2 tsp baking powder

1 cup glacé cherries, sliced in half and dredged in flour

1 cup unsweetened coconut (shredded)

tsp almond flavoring, optional

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Grease two 8 x 4 loaf pans and line with parchment. Place pans of water on bottom rack and preheat oven to 300° F.

Cream butter and gradually add sugar, beating until light and fluffy.  Stir in boiling water until well blended and then add milk.  Add 1/3 of the flour, then 1 egg, beating well after each addition.  Repeat twice more, adding nutmeg and baking powder to last flour addition.  Stir only to blend.  Fold in coconut and cherries.

Spread carefully in pans.  Bake at 300° F for about 1 ¼ - 1 ½ hours.  Add additional water to pans if necessary.

Let cakes set for 15 – 20 minutes before turning out on a rack to cool.

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