CHERRY POUND CAKE
Here's a rich classic pound cake with the pretty surprise of bright red cherries tucked inside and dotting the creamy icing. This one's perfect for the holidays. -Evva Foltz Hanes, Clemmons, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Drain and chop cherries, reserving juice; set aside., In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine milk and 1/4 cup reserved cherry juice; add to creamed mixture alternately with flour, beating well after each addition. Fold in 1/2 cup cherries., Transfer to a greased and floured 10-in. tube pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, vanilla and enough reserved cherry juice to achieve spreading consistency. Fold in coconut and remaining chopped cherries. Frost cake. Sprinkle with walnuts and additional coconut if desired.
Nutrition Facts : Calories 860 calories, Fat 36g fat (18g saturated fat), Cholesterol 165mg cholesterol, Sodium 210mg sodium, Carbohydrate 130g carbohydrate (98g sugars, Fiber 1g fiber), Protein 9g protein.
CHERRY POUND CAKE
My grandmother always made this creamy cake for Christmas morning. It's so pretty and tastes wonderful! Now that Nana is gone, I'm continuing the tradition.
Provided by RAYNEBOW
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 1h40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan.
- Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 433.4 calories, Carbohydrate 49.9 g, Cholesterol 123.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 6.1 g, SaturatedFat 14.4 g, Sodium 375.1 mg, Sugar 25.3 g
CHOCOLATE CHOCOLATE CHERRY POUND CAKE
Make and share this Chocolate Chocolate Cherry Pound Cake recipe from Food.com.
Provided by swissms
Categories Dessert
Time 3h30m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Cover dried cherries with warm water and set aside to plump.
- Preheat oven to 325 degrees F. Prepare 12-cup bundt pan (or 2 loaf pans) by brushing lightly with canola oil or cooking spray.
- Sift cocoa powder, flour, baking powder, and salt in a medium bowl. Set aside.
- Combine butter and sugar in the bowl of a stand mixer and using the paddle attachment, mix on low for 1 to 2 minutes. Increase speed to medium and mix for about 5 minutes more to cream the butter. The mixture will become smooth and pale in color. Add eggs, one at a time, mixing each one fully before adding another. Scrape down the sides of the bowl with a rubber spatula as needed. Next, add alternating portions of the dry ingredients and buttermilk, one quarter at a time. Remove from the mixer and scrape down the sides.
- Drain the plumped cherries and set aside 8 for garnish. Add the remainder to the batter. Pour in the chocolate chips and fold the ingredients in with a rubber spatula. Spread the batter evenly into the prepared pan(s). Bake cake on center rack of oven for 1 ½ to 2 hours, then test the center with a skewer to make sure it's done. Let cool on a wire rack for about an hour.
- Run a sharp knife around the sides of the pan to release the cake. Place a serving plate, upside down, on top of cooled bundt pan, and invert the pan to remove the cake. Let the cake cool completely. Drizzle chocolate glaze over the top of the cake, allowing the glaze to run down the sides. Top with the remaining plumped cherries and serve. The cake will last for 2 days in an airtight container wrapped with plastic wrap. Store at room temperature.
- Glaze:.
- Pour cream into a medium saucepan and place over medium heat. As soon as cream begins to boil, turn off the heat and add chocolate chips. Mix constantly with a whisk until chocolate has melted. Let cool slightly.
Nutrition Facts : Calories 440.8, Fat 23.4, SaturatedFat 13.7, Cholesterol 88.6, Sodium 140.7, Carbohydrate 56.9, Fiber 3.1, Sugar 42.4, Protein 5.5
BLACK FOREST POUND CAKE WITH CHERRY SAUCE RECIPE - (4/5)
Provided by therman
Number Of Ingredients 22
Steps:
- 1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 tsp. vanilla. 2. Whisk together flour and next 3 ingredients. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate. 3. Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high). 4. Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour). 5. Meanwhile, prepare Cherry Sauce. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 Tbsp. granulated sugar, and remaining 1/4 tsp. vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate. Cherry Sauce: Stir together cherries, sugar, cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened. Remove from heat, and stir in Kirsch or brandy, vanilla, and salt. Cool completely (about 1 hour). Note: Settle down with a stout or porter. Both styles will stand up to the rich chocolate cake and fruit. Try Sue imperial porter, Yazoo Brewing Company (Tennessee) or Happy Ending imperial stout, SweetWater Brewing Company (Georgia)
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CHERRY CHOCOLATE POUND CAKE • THE KITCHEN MAUS
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Estimated Reading Time 7 mins
- Lightly whisk together flour, baking powder and chocolate pudding mix. Add sugar, buttermilk, oil, vanilla extract and eggs to the dry mixture. Mix slowly together with an electric mixer until mostly wet. Set to highest speed and mix for 2 minutes until batter is smooth and drippy. Gently fold in cherries and chocolate.
- Pour batter into prepared pan and bake for 70 minutes. Afterwards let it rest on a wire cooling rack for 10 minutes in the bundt pan. Gently remove the cake from the pan and let it cool off completely.
- To make glaze, melt chocolate and oil on medium low heat in a double boiler. Drizzle warm chocolate over cake and let it set. Should set hard. Enjoy!
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