We had a friend over for dinner a few weeks ago and he said he really loved pound cake. Who doesn't? As his birthday was around the corner I decided a pound cake was in order. What else do you get someone that has everything?
I use Martha Stewart's Classic Pound Cake recipe from
Martha Stewart's Baking Handbook and added glacèd cherries. There is a pound cake with cherries that Safeway has near Christmas so I decided to try and replicate it as best I could. Perfect for any celebration.
For this recipe I used:
3 Sticks (12 Oz.) Unsalted Butter
2 Cups of All Purpose Flour
1 Teaspoon of Salt
1 1/2 Cups of Sugar
1 Teaspoon of
Vanilla Extract
6 Large Eggs
1 Pound of
Glacèd Cherries
I gathered the ingredients together then buttered and floured the
9 x 5 Glass loaf pan.
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| Cherry Pound Cake - The Ingredients |
After sifting the flour and salt together I put the butter and sugar in the bowl of my
mixer and let it rip for 4 minutes. I stopped the
mixer and scraped down the bowl a couple of times to ensure everything was light and fluffy.
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| Cherry Pound Cake - Sifted Flour and Salt |
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| Cherry Pound Cake - Creaming the Butter and Sugar |
Next it was time to add the eggs and
vanilla. I added the vanilla then eggs one at a time with the
mixer on a lower speed until everything was well combined.
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| Cherry Pound Cake - Adding the Eggs One at a Time |
Now it was time to add the flour. With the
mixer on a low speed, I slowly added the flour until it was just mixed in. I removed the bowl from the mixer and finished off the batter by hand.
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| Cherry Pound Cake - The Final Flour Mix by Hand |
Now the fun part started. I took about 1/3 of the batter and spread it in an even layer at the bottom of the
loaf pan and added a layer of
cherries. I carefully added a spread out another 1/3 of the batter and added the rest of the
cherries. Then I topped the cherries off with the rest of the batter and put the cake in a 350˚ oven.
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| Cherry Pound Cake - Layering the Batter and Cherries |
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| Cherry Pound Cake - Layering the Batter and Cherries |
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| Cherry Pound Cake - Layering the Batter and Cherries |
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| Cherry Pound Cake - Layering the Batter and Cherries |
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| Cherry Pound Cake - Ready for the Oven |
The recipe said it would take up to 55 minuets. my experience with the added cherries was a little longer at 70 minutes.
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| Cherry Pound Cake - Cooling |
After fooling for 2 hours I wrapped the cake up and took it next door for the Birthday boy. He took the cake into work to share it and said it was "delicious!"
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| Cherry Pound Cake - In the Midst of Eating |
Sadly another cake I did not get to try!
Bakers Notes:
- It was tricky with the timing on this one. The edges were a little browner that I would have liked.
- I should have topped it with an icing or glaze
- Use Glacèd Cherries - Maraschino Cherries will not work because they are too wet
- From the looks of the picture the cherries turned out correctly
- Use a glass pan for this recipe - a metal one just won't do!
Happy Baking!
