Jordan'S Cherry Pound Cake
Jordan's Cherry Pound Cake is a rich, moist dessert featuring the sweet tartness of cherries infused into a buttery, vanilla-flavored pound cake. Perfect for dessert tables or afternoon tea, its dense texture and fruity topping make it a delightful treat for cherry lovers and cake enthusiasts alike.
Ingredients
Instructions
- Cream butter, Crisco oil, and sugar together until smooth and fluffy.
- Add eggs one at a time, beating thoroughly after each addition.
- Pour in the milk and beat well to combine.
- Gradually add flour and baking powder, mixing until just incorporated.
- Stir in almond extract and vanilla, then fold in chopped cherries, draining the juice and saving it.
- Pour the batter into a tube pan and bake at 350°F for 1 1/2 hours.
- Pour the reserved cherry juice over the cooled cake before serving.
Tips & Substitutions
For a lighter texture, consider sifting the flour before adding it to the batter. If you don't have almond extract, vanilla can be used as a substitute for a different flavor profile. Ensure your cherries are well-drained to avoid excess moisture in the cake. For a fun twist, you could also add chopped nuts or use a mix of fruits similar to those found in Yams And Cherries.
Serving Suggestions
This cherry pound cake pairs beautifully with whipped cream or a scoop of vanilla ice cream for a delightful dessert. Serve alongside a cup of coffee or tea for a cozy afternoon treat. For an extra special touch, drizzle with a cherry glaze or serve with a side of fresh cherries to enhance the fruit flavors.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. Before serving, let the cake come to room temperature or warm it slightly in the microwave to revive its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Jordan'S Cherry Pound Cake contains roughly 396 calories, with 4g protein, 52g carbohydrates, and 4g fat. It is a good source of calcium (13% of the Daily Value), iron (12% of the Daily Value), and vitamin C (11% 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 frozen cherries instead of fresh?
Yes, you can use frozen cherries in this recipe. Just make sure to thaw and drain them thoroughly before adding to the batter to avoid excess moisture, which can affect the cake's texture.
What can I substitute for Crisco oil?
If you prefer not to use Crisco oil, you can substitute it with vegetable oil or melted coconut oil. Both will work well in maintaining the cake's moisture and texture.
How can I tell when the cake is done baking?
To check if the cake is done, insert a toothpick into the center; it should come out clean or with just a few crumbs. If the toothpick shows wet batter, 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).