Cherry Nut Pound Cake
Treat yourself to a slice of indulgent nostalgia with this Cherry Nut Pound Cake, a timeless dessert perfect for any occasion. This rich, buttery pound cake is irresistibly moist, thanks to a blend of softened butter and just the right amount of milk. Bursting with sweet, jewel-like maraschino cherries and the satisfying crunch of chopped walnuts or pecans, this cake offers a delightful contrast of textures. Coated lightly in flour, the cherries and nuts stay perfectly distributed throughout the batter, ensuring every bite is a delightful medley of flavors. Baked to golden perfection in either a loaf or bundt pan, this classic cake is easy to make and perfect for brunch, tea time, or as a centerpiece dessert for your next gathering. Serve it plain or dust it with powdered sugar for an elegant finish. Looking for a dessert with charm and tradition? This Cherry Nut Pound Cake is sure to impress!
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs, large
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup milk
- 2 teaspoons vanilla extract
- 1 cup maraschino cherries, drained and chopped
- 0.75 cup walnuts or pecans, chopped
- 2 tablespoons all-purpose flour (for coating cherries and nuts)
Instructions
Preheat your oven to 325°F (160°C) and grease and flour a 9x5-inch loaf pan or a bundt pan.
In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.
Stir in the vanilla extract.
In a small bowl, toss the chopped maraschino cherries and nuts with 2 tablespoons of flour to prevent them from sinking during baking.
Gently fold the cherries and nuts into the batter.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Slice and serve the Cherry Nut Pound Cake as is, or with a dusting of powdered sugar for added sweetness.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 41.5 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 117 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
