Vanilla Butternut Pound Cake with Maraschino Cherries
Indulge in the sweet nostalgia of a *Vanilla Butternut Pound Cake with Maraschino Cherries*, a show-stopping dessert that combines buttery richness with vibrant splashes of cherry sweetness. This classic Bundt cake recipe is elevated by the warm, nutty notes of butternut flavoring and the delicate aroma of vanilla, creating a perfectly balanced treat. Each bite is dotted with juicy maraschino cherries, coated in a light dusting of flour to prevent sinking, ensuring consistent bursts of fruity goodness throughout. With its tender crumb and golden exterior, this cake is ideal for any celebration or as a decadent accompaniment to your afternoon coffee. A simple yet elegant recipe that bakes to perfection in just over an hour, it will quickly become a family favorite. Serve it up and watch it disappear!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon butternut flavoring
- 1 cup maraschino cherries
- 1 tablespoon all-purpose flour (for dusting cherries)
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan, ensuring all nooks and crannies are coated to prevent sticking.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy. This process should take about 3-5 minutes using a hand or stand mixer.
Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients to ensure a smooth batter.
Mix in the vanilla extract and butternut flavoring until evenly combined.
Drain the maraschino cherries and pat them dry with a paper towel. Toss the cherries with 1 tablespoon of flour to prevent them from sinking during baking.
Gently fold the floured maraschino cherries into the batter, being careful not to overmix.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then carefully invert the cake onto a wire rack to cool completely before serving.
Slice and enjoy your flavorful Vanilla Butternut Pound Cake with Maraschino Cherries!
Nutrition Facts
Calories |
4429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 2473 mg | 108% | |
| Total Carbohydrate | 760.7 g | 277% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 443.1 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 487 mg | 37% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1069 mg | 23% | |
*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.
