Fresh Cherry Cake - a moist pound cake based upon a favourite Christmas tradition but using fresh sweet cherries instead of glacé fruit. Make it with frozen cherries too!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 16 or more servings
Calories 373 kcal
pitted and quartered + ¼ cup flour
vanilla bean paste or pure vanilla extract
pure almond extract
undiluted evaporated milk
Pit the cherries and cut them in quarters. They will get tossed in ¼ cup of flour later but not until just before they are folded into the batter.
Cream together the butter and sugar well.
Add the eggs, one at a time, beating well after each addition until light and fluffy.
Beat in the vanilla and almond extracts.
Sift together the 3 cups of flour and baking powder.
Fold dry ingredients into the creamed mixture alternately with the lukewarm milk, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the milk in 2 portions.
Fold in the chopped cherries that have been tossed at the last minute in the ¼ cup flour.
Bake in greased and floured spring form pan, tube pan or 2 loaf pans, lined with parchment paper. Bake at 325 degrees F for 45 minutes - 1 hour depending upon the size of your pan.
Baking times vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. (My large bundt pan took 1 hr 10 minutes) When a wooden toothpick inserted in the centre comes out clean, its done. Be careful not to go past this stage or the cake will be dry.
Let the cake cool in the pan/s for 10 minutes before turning it out onto a wire rack to cool completely.
If you want to add the vanilla glaze to this cake just mix together
1 cup icing sugar (powdered sugar)
1 tsp vanilla extract or vanilla bean paste
1 1/2 to 2 tbsp milk, only enough to bring it to a very thick glaze consistency.
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.
Amount Per Serving
Calories from Fat 162
% Daily Value*
Total Fat 18g
Saturated Fat 11g
Total Carbohydrates 48g
Dietary Fiber 1g
* Percent Daily Values are based on a 2000 calorie diet.