Cherry Nut Pound Cake
A rich, moist pound cake loaded with candied cherries and chopped pecans, offering a delightful combination of sweetness and nutty flavor, perfect for special occasions.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Mix the flour, candied cherries, and chopped pecans together.
- Add the dry ingredients to the batter and mix thoroughly.
- Beat the egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into a prepared pan and bake at 300°F (150°C) for 1 hour and 45 minutes.
- Cool in the pan for 10 minutes before removing.
Tips & Substitutions
For a lighter texture, ensure that the butter is at room temperature before creaming with sugar. If you don't have cake flour, you can substitute with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch. Consider using a mix of nuts for added flavor, or try incorporating dried fruits for a twist. This cake is reminiscent of classic American recipes, showcasing a delightful combination of flavors.
Serving Suggestions
Slice the cake and serve it plain, or with a dusting of powdered sugar for a simple presentation. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Consider serving alongside a cup of coffee or tea for a delightful afternoon treat. This cake also makes a lovely dessert when enjoyed with a side of seasonal fruit or a berry compote.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. To reheat, allow it to thaw at room temperature, then warm individual slices in the microwave for about 10-15 seconds for a cozy treat.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Nut Pound Cake contains roughly 2569 calories, with 40g protein, 367g carbohydrates, and 97g fat. It is an excellent source of iron (222% of the Daily Value), potassium (88% of the Daily Value), and protein (80% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 544mg per serving (24% of the Daily Value).
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 fresh cherries instead of candied cherries?
While fresh cherries could add a different flavor, they contain more moisture and might alter the cake's texture. If you prefer to use fresh cherries, be sure to dry them thoroughly and consider reducing other liquid ingredients slightly. Candied cherries provide a unique sweetness that complements the cake's richness.
How can I make this cake more flavorful?
For added depth, you can enhance the cake by incorporating spices such as cinnamon or nutmeg. Additionally, experimenting with different extracts like almond or orange can provide a unique twist. Just be cautious not to overpower the existing flavors, ensuring balance in your pound cake.
What if I don't have pecans?
If you don't have pecans on hand, you can substitute them with walnuts, almonds, or even hazelnuts, depending on your taste preference. Each nut will bring its own unique flavor and texture, making the cake versatile while still maintaining its deliciousness.
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).