Louise'S Cherry Pound Cake
A moist cherry pound cake with rich flavors of vanilla, cherry, and almond, perfect for dessert or tea time, appealing to those who love fruity, buttery baked goods.
Ingredients
Instructions
- Cream sugar, Crisco, and eggs together.
- Mix well.
- Add flour and whipping cream to the mixture, then add extracts.
- Pour into a Bundt pan.
- Bake at 275°F for 1 hour.
- Then bake at 300°F for 30 minutes.
- Turn off the oven and let the cake set for 5 minutes.
Tips & Substitutions
For a lighter texture, consider substituting half of the Crisco with unsalted butter. You can also use Greek yogurt in place of whipping cream for a tangy twist. Ensure all ingredients are at room temperature for better incorporation. If using fresh cherries, ensure they are pitted and chopped to avoid sinking in the batter.
Serving Suggestions
Serve slices of Louise's Cherry Pound Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with Whipped Cranberry Salad for a festive touch. Enjoy it alongside a cup of tea or coffee for a perfect afternoon snack.
Storage & Reheating
Store the cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice a piece and microwave it for 10-15 seconds, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Louise'S Cherry Pound Cake contains roughly 498 calories, with 6g protein, 82g carbohydrates, and 3g fat. It is an excellent source of vitamin C (73% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of potassium and protein. It also contributes 8g 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 types of flour in this recipe?
Yes, you can experiment with cake flour or gluten-free flour blends, but be aware that the texture may vary. If using whole wheat flour, consider adding an extra egg or a bit more whipping cream to maintain moisture.
How do I know when the cake is done baking?
You can check the doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Remember that the cake will continue to set as it cools.
Can I freeze this cherry pound cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw it in the refrigerator overnight before serving. This cake maintains its flavor and texture well even after freezing.
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).