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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

  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.