I volunteered to make some desserts for Christmas dinner. It’s tough to remember to leave some space for afters while eating a lovely meal, but I will be prepared if anyone does. And I’m making food that travels, so if no one eats any of the stuff I bring, I’ll take it home.
First up: Cherry Almond Pound Cake. I started with a recipe for Vanilla Pound Cake from Martha Stewart’s site. Then, as I was trying to get some festive colour into my selection of goodies, I added coloured cherries. And because cherries and almonds go well together, I added some almond flavouring to the mix.
Let’s see how this turned out!
Get the eggs out of the refrigerator.
Unwrap the room temperature butter and keep the foil. It is perfect amount of butter for greasing the baking dish.
Butter is in the mixer. Add the sugar.
Post-mixing. The butter and sugar are light and fluffy.
Start adding the eggs, one at a time.
All the eggs have been added.
Pour in the vanilla and almond extract.
Add the flour and cherries to the butter, sugar and eggs.
…and into the loaf pan. Then into the oven.
Cherry Almond Pound Cake.
The original recipe is here:
Vanilla Pound Cake
How sweet it is – pound cake from scratch in three simple steps! Busy times call for easy desserts, and this rich pound cake recipe hits the sweet spot. We’ve added vanilla to our recipe for an extra hint of flavor!
Prep: 15 mins
Total Time: 1 hour 15 mins
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
1 cup sugar
4 large eggs
1-1/2 tsp. almond extract
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour (spooned and leveled), plus more for pan
8 oz. glace cherries, halved
Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.