ALMOND MARASCHINO POUND CAKE
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
- DIRECTIONS FOR THE CAKE:
- 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.
- DIRECTIONS FOR THE GLAZE:
- 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.