Cherry And Pecan Pound Cake
A rich cherry and pecan pound cake with a moist crumb, complemented by a creamy cherry pecan frosting, perfect for special occasions or family gatherings.
Ingredients
Instructions
- Cream shortening and sugar in a large mixer bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add flour alternately with milk, beating well after each addition.
- Stir in 1/2 teaspoon vanilla and 1 cup chopped pecans.
- Fold in chopped maraschino cherries.
- Pour batter into a greased and floured tube pan.
- Bake at 300°F (150°C) for 2 hours.
- Cool in the pan for several minutes.
- Invert onto a serving plate.
- Beat softened cream cheese and margarine in a mixer bowl until light.
- Add confectioners sugar and remaining 1 teaspoon vanilla; beat until fluffy.
- Fold in remaining cherries and 1/2 cup chopped pecans.
- Spread the frosting over the cooled cake.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsalted butter. If you want to add a twist, try incorporating some orange zest into the batter. Make sure to grease and flour the pan well to prevent sticking. Additionally, using fresh cherries instead of maraschino can enhance the cake's flavor, but adjust the sugar accordingly.
Serving Suggestions
This Cherry and Pecan Pound Cake is delightful on its own but can be served with a dollop of whipped cream for extra indulgence. It pairs beautifully with Pineapple Whipped Cream Cake if you're planning a dessert spread. For a festive touch, serve it with a side of fresh berries or a scoop of vanilla ice cream to balance the richness.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cake; just ensure it’s well-wrapped. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry And Pecan Pound Cake contains roughly 846 calories, with 8g protein, 95g carbohydrates, and 38g fat. It is an excellent source of calcium (21% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and vitamin C. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds based on your preference. Each nut variety will impart a different flavor and texture to the cake, so feel free to experiment with what you have on hand.
How can I make the cake more moist?
To enhance the moisture of the cake, consider adding an extra 1/4 cup of milk or incorporating sour cream into the batter. This will yield a denser and more moist texture, perfect for a pound cake.
What can I do if my cake sinks in the middle?
If your cake sinks, it might be due to overmixing or underbaking. Ensure you mix just until combined and check your oven temperature with an oven thermometer for accuracy. Baking at the correct temperature for the full time is key to achieving a well-risen cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).