Almond Pound Cake – A favorite

When I asked my sweet half what Dessert he might like for Valentines Day . . .

his response didn’t surprise me at all.

I knew what he would say.

Angel Food Cake.

but . . .

there was an or!

It was this.

This just happens to be another family favorite recipe. We make it often. The recipe calls for Maraschino Cherries & Almonds, but you could substitute if you like. It stays moist and the top crust is irresistible!

I purchased this unique pan quite some time ago, from Target.  It has four different shapes of bunt designs. One of those shapes is a heart, so it was perfect to use for Valentines Day.

After filling the medium sized bundts, I also had enough batter left for 12 tiny little bundts. You don’t need either of these pans, to make this delicious Pound Cake.  Just an ordinary Bundt pan, or even 2 lg. loaf pans will due you just fine.

This size of bundt, seems to be perfect, to share with your favorite person.  The smaller size is perfect . . . just for you!

This Pound Cake also freezes well.  If you’re a chocolate lover, you could put chocolate chips in the batter.  It would also be luscious drizzled with a Chocolate ganache!

Ohhhhhhhh . . . I would like that, but my sweet half would not!  All I did to make them a bit fancier, is fill the hole in the center with sweetened Whipped Cream.  I pulled Raspberries from my  freezer, and plopped them on top of the whipped Cream.  All that picking this summer, pays off in the long run.

It’s delicious on the inside . . .

It’s delicious on the outside!


For the full tutorial on making this pound cake, click here:

Maraschino Cherry Almond Pound Cake



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

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.


  • 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


  • Suzanne Perazzini - 02/17/2012 - 2:20 am

    Wow, that first photo is so cute – too good to eat. I would mount it and keep it on my desk as inspiration.ReplyCancel

  • Theresa Mendez - 02/18/2012 - 2:13 pm

    This looks beautiful and I love cherries. I have some tiny tea cake tins I found at an estate sale years ago. This will be perfect for them.ReplyCancel

  • Nicole - 03/01/2012 - 4:56 pm

    THAT LOOKS AMAZING! Jonna… you are so talented!ReplyCancel