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Christmas Cherry Pound Cake

I am going to spare you the usual fruitcake jokes (bricks, door stoppers . . . you've heard them all) and cut to higher ground. Fruitcakes are deserving of some respect in the culinary collective, if only because they are ... Read more

Total time: 1 1/4 hours | Serves 8 to 10
Note: You can also make this in a 6-cup bundt pan or an 8-inch round cake pan.
  • 1/2 cup (1 stick) butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup warm milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup maraschino cherries, well drained, some cut in half, some left whole, plus more halves for optional garnish
  • Nonstick cooking spray

Step 1Cream butter with sugar until light and fluffy. Add eggs and blend well. Add milk, vanilla and almond extracts. Stir in flour, baking powder and salt to make a smooth batter, making sure bottom of batter is well combined. Fold in cherries.

Step 2Spoon batter into 8x4-inch loaf pan coated with nonstick cooking spray. Top with cherry halves if desired, pressing lightly into cake batter. Bake at 350 degrees until golden and toothpick inserted in middle comes out clean, 50 to 60 minutes. Cool on rack 10 minutes before removing from pan.

Each of 10 servings:
265 calories; 321 mg sodium; 76 mg cholesterol; 11 grams fat; 37 grams carbohydrates; 5 grams protein; 0.68 gram fiber.
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