Maraschino Cherry Almond Pound Cake. Featuring cream cheese and finely ground almonds in the batter for a naturally delicious flavour combination.
Maraschino Cherry Almond Pound Cake
Spouse was responsible for the inspiration for this particular recipe’s development. She had seen a pink cherry cake on instagram that she thought looked appealing.
Now, I’m a bit of a cherry picker when it comes to recipe development. I sometimes read a bunch if recipes for the same idea online to note the similarities and major differences.
I often cherry pick what I think are the best elements of several recipes and combine them into my own version. I can almost always recognize a recipe that is more off balance than the others.
Maraschino Cherry Almond Pound Cake
The bases covered.
I do have a good set of base recipes that I can adapt to suit different flavours and ingredients. I did start out with my base recipe for a cream cheese batter in this case.
A cream cheese batter is almost always moister because of the extra fat content. I find it enhances the richness of flavour and texture as well.
Maraschino Cherry Almond Pound Cake
Cherry and almond are a natural combination anyway. So for a little extra body in the cake, I added ground almonds to the recipe.
We were both quite pleased with the result and after one slice, slipped it into the freezer to enjoy periodically over the Holiday season.
Maraschino Cherry Almond Pound Cake
Pro Tip for Maraschino Cherry Almond Pound Cake…and other cakes too.
If freezing a large pound cake like this, we cut it in quarters. That way we can retrieve and serve a a section rather than taking out an entire cake.
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Maraschino Cherry Almond Pound Cake
Maraschino Cherry Almond Pound Cake. Featuring cream cheese and finely ground almonds in the batter for a naturally delicious flavour combination.
Ingredients
- 3 cup maraschino cherries, chopped in 1/2’s or 1/3’s (tossed in 1/3 cup flour at the very last minute)
- 3 1/3 cups flour, (in addition to the flour to dust the cherries)
- 2 ½ tsp baking powder
- 3/4 cup finely ground blanched almonds
- 1 cup 8 oz block cream cheese
- 1 1/2 cups butter
- 2 cups sugar
- 2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 6 eggs
- 1/2 cup Maraschino cherry juice
Instructions
- Drain the cherries very well in a colander, tossing them for a couple of minutes to make sure any liquid trapped at the centres escapes. Drain well on paper towels for several minutes, then chop the cherries as instructed but do not dust them in flour until right before they get added to the cake batter.
- This cake can bake in a large bundt pan (not standard), tube pan or in 2 regular 9x5 loaf pans. If using a bundt pan, grease it very well and lightly dust with flour. If using tube or loaf pans, lightly grease them and line with parchment paper.
- Preheat oven to 325 degrees F.
- Cream together the sugar, cream cheese, butter and almond & vanilla extract for several minutes until light and fluffy. Scrape down the sides and bottom of the bowl a couple of times during this process.
- Add the eggs one at a time, beating for a minute or so between additions.
- Sift together the 3 1/3 cups flour with the baking powder and ground almonds.
- Gently fold the dry ingredients into the creamed mixture, alternately with the cherry juice.
- Add dry ingredients in 3 portions and the cherry juice in two, always beginning and ending with the dry ingredients.
- At that point, during the last folding of dry ingredients, toss the cherries in the 1/3 cup reserved flour and add them to the batter along with the chopped pecans.
- Any flour that doesn't stick to the cherries gets added too.
- Fold until the flour is fully incorporated and the cherries are evenly dispersed throughout the batter.
- Bake for about 75 -90 minutes or until a wooden toothpick inserted in the center of the cake comes out clean.
- The large bundt pan or tube pan will take longer the loaf pans may need a little less, depending on your oven and the type of pans you are using. Always check your cakes a few minutes ahead of time and then every five to 10 minutes thereafter to make sure they do not over bake.
- When fully baked, let the cake rest in the pans for 10-15 minutes before turning out on a wire rack to cool completely.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 481Total Fat 22gSaturated Fat 11gUnsaturated Fat 11gCholesterol 91mgSodium 231mgCarbohydrates 65gFiber 3gSugar 36gProtein 8g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.