Cherry Pound Cake with Cherry Nut Frosting
Indulge in the sweet and nostalgic flavors of this Cherry Pound Cake with Cherry Nut Frosting, a dessert that’s as stunning as it is delicious. This moist and buttery pound cake is infused with the vibrant flavor of maraschino cherries and a hint of their rich, ruby-red juice, making every bite irresistibly tender. Topped with a cloud-like frosting made from creamy butter, powdered sugar, and a splash of cherry juice, it’s generously studded with chopped nuts for a delightful crunch. Perfect for celebrations or a special afternoon treat, this homemade cake is garnished with whole maraschino cherries for a charming, bakery-worthy finish. Easy to slice and serve, it’s a crowd-pleasing dessert that combines nostalgia with elegance. Keywords: cherry pound cake, maraschino cherry recipe, cherry nut frosting, homemade cake, easy dessert recipe, moist pound cake.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 0.75 cup milk
- 1.5 teaspoons vanilla extract
- 0.75 cup maraschino cherries, chopped
- 2 tablespoons maraschino cherry juice
- 0.5 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 tablespoon maraschino cherry juice (for frosting)
- 0.5 cup chopped nuts (e.g., pecans or walnuts)
- 6 whole maraschino cherries (for garnish)
Instructions
Preheat your oven to 325°F (160°C) and grease and flour a standard 9x5-inch loaf pan.
In a large bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
Stir in the vanilla extract, 2 tablespoons of maraschino cherry juice, and the chopped maraschino cherries.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
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 transfer it to a wire rack to cool completely.
While the cake cools, prepare the frosting. In a medium-sized bowl, beat 0.5 cups of unsalted butter until smooth.
Gradually mix in 2 cups of powdered sugar, 2 tablespoons of heavy cream, and 1 tablespoon of maraschino cherry juice. Beat until the mixture is smooth and creamy.
Fold in the chopped nuts.
Once the cake is completely cooled, spread the cherry nut frosting evenly over the top.
Garnish with whole maraschino cherries for a decorative touch.
Slice and serve, enjoying the sweet and nutty flavors of this delightful cake.
Nutrition Facts
Calories |
6506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.9 g | 340% | |
| Saturated Fat | 134.7 g | 674% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1297 mg | 432% | |
| Sodium | 2081 mg | 90% | |
| Total Carbohydrate | 997.2 g | 363% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 734.8 g | ||
| Protein | 72.6 g | 145% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 477 mg | 37% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1247 mg | 27% | |
*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.
