Lucille'S Russian Pound Cake
A rich, nut-filled pound cake with maraschino cherries, featuring a moist texture and classic flavors perfect for special occasions or teatime indulgence.
Ingredients
Instructions
- Mix by hand the oleo, butter, cream cheese, eggs (beaten one at a time), vanilla, sugar, sifted flour, and baking powder.
- Pour half of the batter into a greased and floured angel food cake pan.
- Arrange 1 cup of drained maraschino cherries and 1 cup of walnuts on top of the batter.
- Add the remaining batter to the pan, then add the rest of the nuts and cherries on top.
- Bake at 350°F (175°C) for 1 hour, then reduce temperature to 325°F (160°C) and bake for an additional 45 minutes until done.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo, and feel free to substitute half of the walnuts with pecans for a different texture. Ensure your eggs are at room temperature for better emulsification. Mixing by hand helps to maintain the cake's density, which is key for a pound cake. If desired, add a teaspoon of almond extract for added depth.
Serving Suggestions
This Russian Pound Cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve with a drizzle of chocolate sauce or a side of fresh berries. It also makes an excellent accompaniment to coffee or tea, perfect for brunch or dessert alongside Premier Peanut Butter Bars.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm slices in the microwave for 10-15 seconds or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Lucille'S Russian Pound Cake contains roughly 1139 calories, with 10g protein, 48g carbohydrates, and 99g fat. It is an excellent source of dietary fiber (21% of the Daily Value) and protein (20% of the Daily Value), and a good source of vitamin A and calcium. It also contributes 6g 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 a different type of nut in this recipe?
Yes, you can substitute walnuts with pecans or almonds if you prefer. Each nut will bring a unique flavor and texture to the cake. Just make sure to chop them coarsely to distribute evenly throughout the batter.
What can I do if I don't have maraschino cherries?
If maraschino cherries are unavailable, consider using dried cherries or cranberries for a different twist. You can also omit them entirely and add extra nuts or even chocolate chips to the batter for added richness.
How can I tell when the cake is done baking?
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Be careful not to overbake, as this can lead to a dry texture.
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).