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
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
by Get Off Your Butt and BAKE
Wow, that first photo is so cute – too good to eat. I would mount it and keep it on my desk as inspiration.
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.
THAT LOOKS AMAZING! Jonna… you are so talented!