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Full of red and green candied cherries, this Cherry Pound Cake is perfect for the Christmas season. It has a moist and dense texture, a soft and tender crumb, and tastes buttery sweet. Serve it in thin slices with a hot cup of tea or coffee.  This Pound Cake recipe uses a slightly different method to mix the batter. Instead of the more common 'creaming' method where the butter and sugar are beaten together first and then the eggs, followed by the flour and milk are added, this recipe uses what we call the 'one bowl' or 'quick method' (also known as a 'dump' cake). The most important thing to remember when using this 'one bowl' method is to have all the ingredients at room temperature. This method first mixes all the dry ingredients together and the butter, along with the liquid ingredients, are beaten into the batter. This method reduces the gluten formation in the flour thereby producing a dense textured cake with a soft and tender crumb. The important thing is to follow the mixing instructions and don't over mix the batter as this will cause the cake to rise too much during baking and then collapse while cooling, producing a gummy layer. Candied cherries are also called glacé cherries, and they are cherries that have been dipped in a sugar syrup which gives them a sweet flavor and chewy texture. You can use either red or green candied cherries or a combination of the two. Or, if you prefer, you could use the natural colored candied cherries. Before adding them to the cake batter, I like to rinse the cherries to remove excess sugar syrup. Then pat dry and cut them into small pieces. Toss the cherries with about 1 tablespoon of flour from the recipe to help prevent them from sinking to the bottom of the pan during baking. Continue to the Cherry Pound Cake recipe page..... Let's get baking!! Stephanie Jaworski

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