Saturday, February 25, 2012

Cherry Vanilla Pound Cake


I love pound cake.  I love cherries (especially maraschino cherries...and the juice). The two together should be great, right? Right!  If I were having an Easter brunch at my house...I think this would definitely be on the dessert table.


Cherry Vanilla Pound Cake
1 1/2 cups butter, softened
8 oz cream cheese, softened
3 cups sugar
5 large eggs, room temperature
3 1/4 all purpose flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
2 10oz jars maraschino cherries, drained and chopped (save the juice!)
1 vanilla bean, scraped and reserved


1. Preheat oven to 325 degrees.  Spray a bundt pan with nonstick spray with flour.
2. In a large bowl, beat butter and cream cheese until creamy.  Add sugar, beating until fluffy.  Add eggs one at a time, beating well after each one.
3. In another bowl, sift together 3 cups of flour, baking powder, and salt.  Gradually add, one cup at a time, of flour mixture to butter mixture until combined.
4. Toss chopped cherries with 1/4 cup flour.  Add to batter and gently stir.  Add vanilla bead seeds. Stir.
5. Spoon into bundt pan and gently tap on counter to release any air bubbles.
6. Bake approximately 1 hour 20 minutes until wooden pick comes out clean.
7. Turn pan upside down on wire rack to cool and allow cake to release.

Glaze
2 cups powdered sugar
6 tablespoons whipping cream
2 tablespoons maraschino cherry juice

Mix together and add additional tablespoons of cream until it thin enough to drip down side of cake.

Recipe adapted from Southern Cakes.

16 comments:

  1. That looks fantastic! I'm not hosting an Easter brunch either, but I'll be saving it for one day when I do!

    ReplyDelete
  2. Loving all of your baking recipes lately! And I cannot get over your photography skills. Gorgeous!

    ReplyDelete
  3. Gorgeous pictures! What kind of camera do you have?

    ReplyDelete
    Replies
    1. I have a Canon Rebel T2i and I used a 50mm lens. :)

      Delete
    2. JUST saw that in your FAQ - duh! Thanks so much!

      Delete
  4. I'll have to try this, it looks delicious! Last weekend, I made your Chocolate Chess Pie for a dinner & everyone went crazy for it. Thanks for posting! I just noticed that we have the same flour sifter & I cannot seem to get it completely clean. Do you have any tips?

    ReplyDelete
    Replies
    1. I was told that you aren't supposed to wash your sifter. I just shake it out really well and keep it in a big plastic bag so any remaining bits of flour don't end up in my cabinet.

      I'm so glad that y'all like the chocolate pie!

      Delete
  5. This is the cutest dessert I have ever seen! Too bad I don't care for cherries. haha

    ReplyDelete
  6. That looks absolutely amazing. Thanks for sharing the recipe; I think I know what I'm bringing to Easter dinner now!

    ReplyDelete
  7. I hope Brian NEVER looks at your blog because he will then ask me why I never cook anymore. HAHA! The pound cake looks amazing.

    ReplyDelete
  8. My try is in the oven right now..i hope it turns out as good as yours did! Also, does it need to be stored in the refridgerator because of the whipping cream? Thanks!

    Kayleigh

    ReplyDelete
    Replies
    1. I don't refrigerate mine. Actually...I never refrigerate any of my cakes that have milk in the icing. I haven't gotten sick or died yet so I think you're safe. :)

      Delete
  9. This cake is so beautiful! Will definitely be a part of future showers I participate in. And I know I tend to say this a lot, but your photography skills are immense. I need a lesson! :)

    ReplyDelete
  10. O this looks absolutely divine! I can't wait to try it this weekend. Thanks for sharing.

    ReplyDelete
  11. Just made this for tomorrow night's company. Can't wait to try it. Love your blog and all your recipes, especially during football season. I'm a Gator married to an Auburn Tiger! Go Gators!!

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...
 

© 2010. All Rights Reserved. | Custom Blog Design By Penny Lane Designs