Cherry Pound Cake:
Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in
the center of the oven. Butter, or spray with a non stick vegetable spray, an 8
1/2 x 4 1/2 x 3 inch (21 1/2 x 11 1/2 x 7.5 cm) loaf pan. Line the bottom of the
pan with parchment paper and butter or spray the paper.
Place the candied
cherries in a bowl, and toss with about 1 tablespoon of the flour.
Then, in the bowl of
stand mixer, fitted with the paddle attachment (or with a hand mixer), place the
remaining flour, sugar, baking powder, and salt. Mix on low speed until combined. Add the butter and
mix on low speed until the dry ingredients are moistened and have a mealy
consistency (looks and feels like wet sand). (Batter will start to form clumps.)
Scrape down the sides and bottom of the bowl as needed. Add the eggs, one at a
time, and mix (on low speed) until batter is smooth. Then increase the mixer
speed to medium high and beat for one minute to aerate and develop the cake's
structure. Add the milk, vanilla extract, almond extract,
and candied cherries and mix to combine.
Pour the batter into the prepared pan and smooth the top with an offset
spatula or the back of a spoon. Bake for about 60
to 65 minutes or until the cake is golden brown
and a toothpick inserted into the center of the cake comes out clean. Rotate
your loaf pan front to back about halfway through baking. (The cake will crack
down the center.) If you find the cake browning too much as it bakes, cover with
a piece of foil.
cake from the oven and place on a wire rack to cool for about 10 - 15 minutes. Then remove
the cake from the pan and cool completely on a wire rack.
The Pound Cake can be covered and stored for several days at room temperature,
for one week when refrigerated, or it can be frozen for two months.
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Cherry Pound Cake:
1 cup (200 grams)
candied red and/or green cherries, rinsed of syrup, patted dry, and cut
into small pieces
1 1/3 cups (175 grams) all purpose
3/4 cup (150 grams) granulated white
teaspoon (4 grams)
(1 gram) kosher salt
3/4 cup (170 grams) unsalted
butter, at room temperature (cut
eggs (150 grams out of shell),
at room temperature
3 tablespoons (40
grams) milk, at room temperature
1 teaspoon (4 grams) pure vanilla extract
1/4 teaspoon (1 gram) pure almond extract