Cherry Pecan Pound Cake
A rich and moist pound cake featuring tart cherries and crunchy pecans, perfect for dessert or teatime, with sweet vanilla and almond flavors enhancing each bite.
Ingredients
Instructions
- In a large mixing bowl, beat butter and sugar with an electric mixer at medium speed until light and fluffy.
- Add eggs, vanilla, almond extract, salt, and nutmeg, then beat until thoroughly blended.
- Reduce speed to low and add flour, one-half cup at a time, beating until just blended after each addition.
- Stir in chopped maraschino cherries and chopped pecans.
- Spread batter evenly in a greased and floured 9 x 5 x 3-inch loaf pan.
- Bake at 325°F (163°C) until done, about 60 to 70 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a less sweet cake, reduce the sugar to 1 cup. Ensure your eggs are at room temperature for better incorporation. To enhance the nutty flavor, toast the pecans lightly before adding them to the batter. This cherry pecan pound cake can be made ahead and stored for later enjoyment.
Serving Suggestions
This cherry pecan pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. Serve it with a hot cup of coffee or tea for a cozy afternoon treat. For a festive twist, garnish with fresh cherries or a light dusting of powdered sugar. It’s perfect for brunch alongside Cheese French Bread or as a sweet addition to any gathering.
Storage & Reheating
Store leftover cherry pecan pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature or reheat gently in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Pecan Pound Cake contains roughly 494 calories, with 2g protein, 21g carbohydrates, and 37g fat. It is a good source of dietary fiber (19% of the Daily Value) and vitamin C (10% of the Daily Value). Note that it is relatively high in sodium, at 943mg per serving (41% 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 maraschino cherries?
Yes, you can use fresh cherries, but you'll need to pit and chop them first. Fresh cherries will provide a different texture and flavor, which can enhance the overall taste of the pound cake. Just be sure to adjust the sugar slightly if you find fresh cherries less sweet than maraschino cherries.
What can I substitute for almond extract?
If you don't have almond extract, you can substitute it with an equal amount of vanilla extract or use some hazelnut extract for a unique flavor twist. Alternatively, you could simply omit it, but be aware that it will alter the cake's flavor profile slightly.
How do I know when the cake is done baking?
To check if the cherry pecan pound cake is done baking, insert a toothpick or a cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there's wet batter on the toothpick, continue baking for a few more minutes and check again.
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).