Pound Cake with Cherries

My Favourite Cakes

Pound Cake with Cherries myfavouritepastime.comWhat are you planning for dinner tonight? or what did you make for Easter dinner?  I don’t have any big plans. Just a roast chicken with some roast potatoes and a simple dessert. We had this pound cake with cherries for afternoon tea the other day. I really loved the vibrant colours and the taste too, of course. I hope you enjoyed your long Easter weekend and wish you a very happy week!

Pound Cake with Cherries myfavouritepastime.com

  • Ingredients 
  • 500g (1 Ib, 3¼ cups Australian, 4 cups American) all-purpose flour
  • 4 teaspoons baking powder
  • 450g (1 Ib, 16oz, 2¼ cups) sugar
  • 450g (1 Ib, 16oz, 4 sticks) butter
  • 8 medium or 7 large eggs
  • 2 cups sliced glace cherries (do not wash the cherries)

Pound Cake with Cherries myfavouritepastime.comPlease always assemble all ingredients before you start.

Pound Cake with Cherries myfavouritepastime.comSift the flour and baking powder. Set aside. Cream the butter and sugar together until light and fluffy.

Pound Cake with Cherries myfavouritepastime.comBeat in the eggs, one at a time and beat until fully incorporated.

Pound Cake with Cherries myfavouritepastime.com_8479Stir in half the cherries and fold in half the flour. Then stir in stir in remaining cherries and fold in the rest of the flour

Pound Cake with Cherries myfavouritepastime.com_8488Spoon into the prepared pans.

Pound Cake with Cherries myfavouritepastime.comBake 50-60 minutes or until a skewer inserted comes out clean. I baked 1 hour

Pound Cake with Cherries myfavouritepastime.comThe cake was nice

Pound Cake with Cherries myfavouritepastime.comand colourful

Pound Cake with Cherries myfavouritepastime.comAnd very tasty

Pound Cake with Cherries

Preparation time: 30 minutes; Baking time: 50-60 minutes; Makes: two 9 x 5 inch (23 x 13 cm) cakes

Ingredients (Please note you can halve ingredients and make one cake)

  • 500g (1 Ib, 3¼ cups Australian, 4 cups American) all-purpose flour
  • 4 teaspoons baking powder
  • 450g (1 Ib, 16oz, 2¼ cups) sugar
  • 450g (1 Ib, 16oz, 4 sticks) butter
  • 8 medium or 7 large eggs
  • 2 cups sliced glace cherries (do not wash the cherries)

Instructions

  1. Grease and flour or line with parchment two 9 x 5 (23 x 13cm) pans. Sift or whisk the flour and baking powder. Set aside. Preheat the oven to 325ºF (160ºC) ten minutes before using.
  2. Cream the butter and sugar together until light and fluffy.
  3. Beat in the eggs, one at a time and beat until fully incorporated.
  4. Stir in half the cherries and fold in half the flour. Then stir in stir in remaining cherries and fold in the rest of the flour.
  5. Spoon the batter into the prepared pans and bake until a skewer inserted comes out clean.
  6. For cup measures, spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American cup.

Points to Note

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked two cakes at 325ºF (160ºC) for 1 hour.
  2. I halved the recipe and made one 9 x 5 inch cake.
  3. Last Updated. April 3, 2018

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

19 thoughts

  1. I’ve already mentioned how much I enjoye pound cake, Liz, and thought that your chocolate-swirled cake would be wonderful. You’ve raised the bar again when you added cherries to this cake. What a nice surprise to find when the cake is sliced.

  2. Yet another delicious pound cake! We enjoyed a ham from the Honey Baked Ham store, best kitchen time saver ever! I made petit pain au lait and attempted to shape them into bunnies. Add a Napa cabbage salad and that was it. Carrot cake cupcakes in a jar for dessert. Easter brunch was also delicious. The boys and I are still at my parent’s house as is my brother from Seattle. I’ve eaten way too much lately, but boys has it all been delicious! I hope your Easter was a good one.

    1. Your dinner sounds delicious. I love the way you always make interesting twists to food, like shaping petit pain au lat into bunnies. How creative! I know what you mean by eating way too much. I’m supposed to be on a diet that keeps on bobbing up and down. Sometimes it works fine, sometimes I go overboard. Have a wonderful week!
      liz

  3. Nice! Another of my favourites too! It speaks of Sunday afternoon on a beautiful summer day. The cherries just moisten up the cake and I found that it mellowed after a few days……if it lasts that long! 😉 The sun is promised to us on the west coast and warmer temperatures for the next week. Always makes people feel better when the sun shines, and I’m needing to feel better, think I have a virus of some kind, been under the weather so please bring on the sun! Did you have a good Easter? I do prefer when Easter comes in April, just because it is generally warmer, but at least we know the warmer weather is just around the corner! Listen to me whinging about the weather when I’ve just come from two months in the sun!!! Have a great week ahead Liz!

    1. I had a good Easter. I was in Ottawa that weekend. Now the sun is really shining here and it truly makes life different. You feel happier and look forward to waking up and doing things! I hope you’re enjoying the weekend.
      Liz

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