Cherry Pound Cake
Cherry Pound Cake is a moist, rich dessert featuring tender vanilla-flavored cake infused with the sweetness of maraschino cherries and crunchy walnuts. Its vibrant cherry presence and buttery texture make it perfect for special occasions or a delightful treat with coffee or tea.
Ingredients
Instructions
- Grease a tube pan and dust it with flour.
- Combine margarine and powdered sugar until creamy.
- Add eggs, one at a time, mixing well after each addition.
- Add flour, vanilla, and salt; mix until smooth.
- Fold in walnut halves and halved maraschino cherries.
- Pour batter into the prepared pan.
- Bake at 325°F (160°C) for 1 1/2 hours.
- Remove from oven and let it sit for 10 minutes before removing from pan.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For a lighter texture, consider substituting half the margarine with unsweetened applesauce or Greek yogurt. If you prefer a nut-free version, you can omit the walnuts entirely or replace them with additional cherries. Be sure to drain the maraschino cherries well to prevent excess moisture in the batter, which can affect the cake's consistency.
Serving Suggestions
This cherry pound cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with Candied Or Stewed Apples for a nostalgic dessert experience. Consider serving it alongside a cup of coffee or tea for a lovely afternoon treat.
Storage & Reheating
To store leftover cherry pound cake, wrap it 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 slices individually wrapped. To reheat, simply thaw at room temperature and warm in the oven at 300°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Pound Cake contains roughly 393 calories, with 1g protein, 36g carbohydrates, and 21g fat. Note that it is relatively high in sodium, at 771mg per serving (34% 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. Keep in mind that fresh cherries may add more moisture, so you might need to adjust the baking time slightly. Using fresh cherries offers a tart contrast to the sweetness of the cake.
What can I do if my cake sinks in the middle?
A sinking cake can be caused by underbaking or too much moisture in the batter. Make sure to measure your ingredients accurately and bake the cake until a toothpick inserted in the center comes out clean. Additionally, avoid opening the oven door frequently while baking, as this can cause temperature fluctuations.
How can I make this recipe gluten-free?
To make a gluten-free cherry pound cake, substitute the Wondra flour with a gluten-free all-purpose flour blend that contains xanthan gum. This will help maintain the cake's structure. You might also need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
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).