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Cherry Pound Cake With Cherry Nut Frosting

The first time I tasted this cherry pound cake, it was a balmy summer afternoon, and my aunt Sarah had just pulled it out of the oven. The aroma of cherries and warm vanilla filled her kitchen, a space usually scented with the comforting aroma of her famous pot roast. The cake, with its glistening pink frosting and generous sprinkling of pecans, was an unexpected treat. One bite, and I was hooked – the buttery, moist crumb, the bright cherry flavor, and the nutty crunch were a symphony of textures and tastes. It wasn’t just a cake; it was sunshine and happiness baked into a single, unforgettable slice.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 12
Yield: 1 Tube Cake
Dietary Type: Not specified

Ingredients

1 cup butter or margarine
½ cup Crisco
3 cups sugar
6 large eggs
¾ cup milk
¼ cup maraschino cherry juice, reserving remaining juice for frosting
3 ¾ cups flour, sifted
1 teaspoon vanilla extract
½ (10 ounce) bottle maraschino cherries, drained

For the Frosting:

1 (3 ounce) package cream cheese, softened
¼ cup butter or margarine
1 (1 lb) box confectioners’ sugar
½ cup coconut (grated, flaked, or shredded, optional)
½ cup chopped nuts (most use pecans)
½ – ¾ teaspoon vanilla extract
½ (10 ounce) bottle maraschino cherries, drained (juice reserved from cake ingredients)

Equipment Needed

10″ tube pan
Mixer (stand or hand mixer)
Measuring cups and spoons
Mixing bowls
Sifter
Rubber spatula
Cooling rack

Instructions

Begin by preheating your oven to 300 degrees F (150 degrees C). Ensure your oven rack is positioned in the center of the oven for even baking.
Prepare your 10″ tube pan by thoroughly greasing it with shortening or cooking spray and then flouring it. This step is crucial to prevent the cake from sticking and ensuring easy removal after baking. Tap out any excess flour.
In a large mixing bowl, cream together 1 cup of butter (or margarine), ½ cup of Crisco, and 3 cups of sugar until the mixture is light and fluffy. This process incorporates air into the batter, resulting in a tender crumb. Use a stand mixer or a hand mixer for best results.
Add 6 large eggs one at a time, beating well after each addition. Incorporating each egg fully before adding the next ensures a smooth and emulsified batter.
In a separate bowl, sift together the 3 ¾ cups of flour. Sifting removes any lumps and lightens the flour, contributing to a delicate cake texture.
Gradually add the flour mixture to the wet ingredients, alternating with ¾ cup of milk and ¼ cup of maraschino cherry juice. Begin and end with the flour, mixing until just combined. Be careful not to overmix the batter, as this can develop the gluten in the flour and result in a tough cake.
Stir in 1 teaspoon of vanilla extract.
Chop ½ of the 10-ounce bottle of maraschino cherries (drained) and gently fold them into the batter. Distribute the cherries evenly throughout the mixture.
Pour the batter into the prepared tube pan and spread it evenly.
Bake in the preheated oven for 1 ½ hours. To check for doneness, insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done. If it comes out with wet batter, continue baking for another 5-10 minutes and check again.
Once baked, remove the cake from the oven and let it cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. This allows the cake to set slightly, preventing it from breaking when removed from the pan.
While the cake is cooling, prepare the frosting. In a mixing bowl, cream together the 1 (3 ounce) package of cream cheese (softened) and ¼ cup of butter (or margarine) until smooth and creamy.
Gradually add the 1 (1 lb) box of confectioners’ sugar, mixing on low speed to prevent a sugar cloud.
Add ½ cup of coconut (optional), ½ cup of chopped nuts (pecans recommended), and ½ to ¾ teaspoon of vanilla extract.
Add enough of the remaining cherry juice from the maraschino cherries to achieve a smooth and spreadable consistency. Start with a small amount and add more as needed, until you reach your desired consistency.
Once the cake is completely cool, frost it generously with the cherry nut frosting.

Expert Tips & Tricks

For an even more intense cherry flavor, consider adding a teaspoon of almond extract to the batter along with the vanilla.
If you find the cake browning too quickly during baking, tent it loosely with aluminum foil to prevent over-browning.
To easily chop the maraschino cherries, place them in a food processor and pulse a few times until they are finely chopped.
If your frosting is too thick, add a little more cherry juice, a teaspoon at a time, until it reaches the desired consistency. If it’s too thin, add a little more powdered sugar.
For a decorative touch, reserve a few whole maraschino cherries and pecan halves to garnish the frosted cake.

Serving & Storage Suggestions

Serve the cherry pound cake sliced and at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a cup of coffee or tea for a delightful afternoon treat.

To store, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. To freeze, wrap the cake well in plastic wrap and then in aluminum foil. Thaw overnight in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	895.4 kcal	N/A
Calories from Fat	348 g	39%
Total Fat	38.8 g	59%
Saturated Fat	19.7 g	98%
Cholesterol	153.8 mg	51%
Sodium	277.1 mg	11%
Total Carbohydrate	131 g	43%
Dietary Fiber	2.9 g	11%
Sugars	97.1 g	388%
Protein	9.6 g	19%

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to include xanthan gum if the blend doesn’t already contain it.
Dairy-Free: Replace the butter with a dairy-free butter alternative and the cream cheese with a dairy-free cream cheese alternative. Use a non-dairy milk alternative like almond milk or soy milk in place of regular milk.
Nut-Free: Omit the nuts in the frosting or substitute them with sunflower seeds or chopped dried fruit.
Seasonal Variation: During the holidays, use fresh or frozen cranberries instead of cherries for a festive twist. You can also add a teaspoon of orange zest to the batter for a citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of maraschino cherries?
A: While maraschino cherries provide a distinct sweetness and color, you can use fresh cherries. Pit and chop them finely, and consider adding a touch more sugar to the batter as fresh cherries are less sweet.

Q: Why is my cake sinking in the middle?
A: This can happen if the oven temperature is too high, causing the cake to rise too quickly and then collapse. Ensure your oven is properly calibrated and bake at the recommended temperature. Also, avoid opening the oven door frequently during baking.

Q: Can I make this cake ahead of time?
A: Yes, this cake can be made a day or two in advance. Store it tightly wrapped at room temperature or in the refrigerator. Frost it just before serving for the best flavor and texture.

Q: What is the best way to prevent the cake from sticking to the pan?
A: Thoroughly grease and flour the tube pan, making sure to coat all the nooks and crannies. Alternatively, you can use baking spray with flour already added.

Q: Can I use a different type of nuts in the frosting?
A: Absolutely! Pecans are traditionally used, but walnuts, almonds, or even macadamia nuts would work well. Choose your favorite nut or a combination of nuts for a unique flavor profile.

Final Thoughts

This Cherry Pound Cake with Cherry Nut Frosting is more than just a recipe; it’s an invitation to create a moment of joy. Whether you’re baking it for a special occasion or simply to brighten an ordinary day, the aroma of cherries and vanilla wafting through your kitchen is sure to bring a smile to your face. Don’t hesitate to experiment with variations and make it your own. Share your creations and experiences, and most importantly, savor every delicious bite.

Cherry Pound Cake With Cherry Nut Frosting Recipe