ALMOND MARASCHINO POUND CAKE

I simply can’t make this Pound Cake very often.
Why?
I will eat the entire cake.
It’s that good!
This would certainly brighten up a rainy Memorial Day.
It’s even better when you cut into it.
This recipe comes from my friend Kelly Jane.  She is . . . and has always been a fabulous cook.  We have enjoyed this Pound Cake for every holiday and every possible reason to make it in between.  The outside edges are chewy and the inside is moist with almond goodness.  If you’re not a nut person, just leave them out.  You can substitute blueberries, raspberries, chocolate chips, etc . . . for the maraschino cherries if you like. Heck, this cake is delicious plain jane is you so desire!  If you load this pound cake with chocolate chips, a chocolate glaze drizzled over the top, would also be scrumptious.
I’ll give you a few pointers . . .
Whip the Butter, Sour cream & Sugar until very light & fluffy.
Note:  Don’t use margarine!
Only add one egg at a time . . . beat well after each one!
I like to use Cake Flour, but it’s not absolutely necessary.
Make sure you use pure vanilla and not imitation.  It really will make a difference.
If you’re not using Cake Flour that’s o.k . . . just sift your all purpose flour really well.
I’m not a maraschino cherry lover, but they are delicious in this cake.
Just try it before you turn your nose up.
Make sure you read the bottle.  I usually buy cherries without the stems.
Chop the cherries in little pieces.
Fold into your delicious batter.
Have you tasted it?  Oh baby . . . it’s really good.
We like to chop whole raw almonds.
You could also use slivered or sliced.
Heck . . . use pecans, walnuts, hazelnuts or go nutless.
Chop the nuts any size you like . . . within reason!
Fold the nuts in and mix well.
Try not to keep tasting the batter.
Trust me . . . it’s really good.
Prepare a bundt pan or 2 large loaf pans, by greasing it with butter, shortening or spray.
Toss a tablespoon or two of flour around the bottom and edges of the pan or loaf pans.
Shake out any excess flour.
Spread mixture evenly.
Lick the bowl clean!
Place in a preheated 350 degree oven until done.
I baked my bundt for 1 hour and 20 minutes.
A toothpick inserted should come out clean.
See that top . . . It’s my favorite part.
It’s a good thing you can flip it over!
Just cuz.
Let it cool in the pan for 10 to 15 minutes before removing to a platter.
You don’t have to drizzle glaze over the top, but it sure is good, and makes it pretty.
Trust me now . . . this will become one of your family favorites!

 

 

Print

ALMOND MARASCHINO POUND CAKE

Print Recipe

No reviews

A family favorite, that we make for every holiday and in between!

Ingredients

Scale
  • 1 Cup Butter (2 sticks)
  • 2 1/4 cups sugar
  • 6 eggs
  • 3 cups sifted flour (I prefer cake flour, but it’s not necessary)
  • 1/2 tsp. salt
  • 1/4 tsp. soda
  • 1 cup Sour Cream
  • 1 tsp. pure vanilla
  • 1 tsp. almond extract
  • 1/2 to 3/4 cup chopped marachino cherries
  • 3/4 cup chopped almonds or pecans or other nuts
  • *I chop raw whole almonds
  • VANILLA GLAZE:
  • 2 cups powdered sugar
  • 1 tsp. vanilla
  • 2 tablespoons melted butter
  • add enough milk or water to make the glaze the consistency you desire for drizzling over the cake. Mix until nice & smooth

Instructions

  1. DIRECTIONS FOR THE CAKE:
  2. Cream butter – add sugar gradually – beat until light. Add eggs, one at a time, beating after each. Sift flour, salt and soda – add to batter alternately with the Sour Cream. Add flavorings. Grease 2 large loaf pans heavily or cover with wax paper on bottom of pan.. You can also use a 10 inch bundt pan if desired, instead of the 2 large loaf pans. Bake for 1 hour at 350 degrees for loaf pans and 1 hour 20 minutes for bundt pan, or until done. Cool in pan for about 10 minutes before removing to wire rack to cool.
  3. DIRECTIONS FOR THE GLAZE:
  4. Combine powdered sugar, vanilla and butter in medium sized bowl. Slowly add milk or water one tablespoon at a time, until desired consistency is achieved for drizzling over the cake. Mix until nice & smooth without any lumps.

 

 

ALMOND MARASCHINO POUND CAKE

INGREDIENTS:
1 Cup Butter (2 sticks)
2 1/4 cups sugar
6 eggs
3 cups sifted flour (I prefer cake flour, but it’s not necessary)
1/2 tsp. salt
1/4 tsp. soda
1 cup Sour Cream
1 tsp. pure vanilla
1 tsp. almond extract
1/2 to 3/4 cup chopped marachino cherries
3/4 cup chopped almonds or pecans or other nuts
*I chop raw whole almonds
DIRECTIONS:

Cream butter – add sugar gradually – beat until light. Add eggs, one at a time, beating after each. Sift flour, salt and soda – add to batter alternately with the Sour Cream. Add flavorings. Grease 2 large loaf pans heavily or cover with wax paper on bottom of pan.. You can also use a 10 inch bundt pan if desired, instead of the 2 large loaf pans. Bake for 1 hour at 350 degrees for loaf pans and 1 hour 20 minutes for bundt pan, or until done. Cool in pan for about 10 minutes before removing to wire rack to cool.

VANILLA GLAZE:

  • 2 cups powdered sugar
  • 1 tsp. vanilla
  • 2 tablespoons melted butter
  • add enough milk or water to make the glaze the consistency you desire for drizzling over the cake. Mix until nice & smooth

 

 

by

by Get Off Your Butt and BAKE

email a friend
  • Breenah - 05/27/2011 - 7:39 pm

    You have convinced me to get a bundt pan. That looks delish.ReplyCancel

  • Shannon Carter - 05/27/2011 - 10:25 pm

    eeww lala mom! Thanks for bringing me some of that Poundcake! It was so good. I think I ate it all! Keep bringing your goodies to me. Love you!ReplyCancel

  • Adele Forbes - 05/29/2011 - 10:06 am

    Take me away Almond Maraschino Pound Cake…I love it and can’t wait to make it. Thank you so very much!ReplyCancel

  • Katty's Kitchen - 05/29/2011 - 8:00 pm

    Almond and cherry are two great tastes that taste great together! I just buzzed you up and hope you hit even higher on the top 9. Great pics and great cake! 🙂 Love the name of your blog, too!ReplyCancel

  • Niki - 06/02/2011 - 7:43 am

    This looks fantastic…. except I absolutely can not stand marashino cherries. Think it would work if substituted blueberries?ReplyCancel

    • Jonna - 06/02/2011 - 8:48 am

      Hey Niki,
      Yup . . . I’ve used blueberries and Raspberries and it’s also very good! The pound cake left alone or just glazed is also yummy.ReplyCancel

  • Jenny - 06/06/2011 - 7:34 pm

    This looks soooo good! I think I may have to try this one! 🙂ReplyCancel

  • Katrina - 06/08/2011 - 9:00 pm

    Thank you so much for this recipe!!! I have made several variations of it this week. We started with a blueberry one, then cinnamon, next was chocolate chip (with a chocolate glaze), lemon and finally a cherry one. They turned out great. Thanks again for the recipe!ReplyCancel

  • Vicki - 06/09/2011 - 4:54 pm

    I am making this for my ladies night next Friday as it looks fab! Did you sift the cake flour or just if using AP flour? Also, if you make this a day or 2 ahead, does it get better (as some cakes do) or does it dry out?ReplyCancel

    • Jonna - 06/09/2011 - 5:47 pm

      Hi Vicki,

      I didn’t sift the cake flour, but if using All Purpose flour…I would sift it once for good measure.
      You can also make this the day before, and store it in a cake keeper, and it will stay moist & yummy!
      We love this pound cake. Let me know what you think
      JonnaReplyCancel

  • Susan Porter - 06/10/2011 - 11:49 am

    Oh My Gosh Woman!!!! This is to die for, and I don’t even like Maraschino Cherries! House smells wonderful.Sharing it with freinds or I will be wearing it. ThanksReplyCancel

  • Jackie - 09/01/2011 - 7:45 am

    Hi

    I’m a little confused about the almonds, you have 3/4 cup chopped almonds and then you have 1chopped raw whole almonds? Also, you don’t mentioned in your written instructions when to add the cherries and almonds.ReplyCancel

    • Jonna - 09/04/2011 - 4:09 pm

      Hi Jackie
      Add 3/4 to 1 cup of chopped nuts. Fold the chopped cherries and nuts in the batter at the end, before spreading the yummy batter into your greased bundt pan.ReplyCancel

  • kaara - 10/31/2011 - 8:49 pm

    I tried this cake tonight to go along with the casarole. Everyone loved it! For some reason, I didn’t think it was as moist as pictured. I followed the directions, and baked it in a bunt pan but in a toaster convection oven. Is there any tips on gettig it moist?ReplyCancel

    • Jonna - 11/01/2011 - 9:18 am

      Hi Kaara,
      I’m pretty sure that it probably was caused from using a toaster oven. They are great, but don’t cook quite the same as a regular oven. I’ve never had this problem before. Possibly if using a toaster oven, pull it from the oven a bit quicker. As long as it didn’t go to waste….it was still a success!ReplyCancel

  • renee - 03/22/2016 - 10:40 am

    i’ve been using this recipe for 3 yrs now. and it’s still one of my favorites. whether i make 2 loafs or a bundt (my bundt is small, so i also use a mini loaf) the only change i make is, i started not bothering with the chopped nuts, and instead just chuck in a cupful of almond flour. sometimes, even put extra cherries. i do think the cake flour makes a difference and i also try and make sure i strain as much juice from the marachinos, or else they may sink.i have never bothered with the frosting. thanks for this recipe.ReplyCancel

    • Get Off Your Butt and BAKE - 03/23/2016 - 4:24 pm

      Hi Renee,

      This happens to be all four of my daughters favorite Cake as well.
      I’ll try cake flour, possibly a bit lighter!
      Thank you for dropping me a sweet note.

      JonnaReplyCancel