Comments on: Cherry Pound Cake

By: Lynne

Lynne — Sat, 01 Aug 2020 20:40:04 +0000

In reply to Kimberly Butler. Thank you so much, Kimberly! I'm so happy to hear that you enjoyed it so much and appreciate the comment!

By: Kimberly Butler

Kimberly Butler — Thu, 30 Jul 2020 10:02:02 +0000

The pound cake is delicious. I used fresh tart cherries from Michigan, slightly chopped them, did not toss them in flour and everything turned out beautiful. Cherries did not go to the bottom, mixed nicely throughout. Make a cup of coffee and enjoy a slice!
Thank you for the recipe.

By: Lynne

Lynne — Sun, 08 Jul 2018 21:51:31 +0000

In reply to Raineydayz.

When I use fresh (or frozen and thawed) fruit in a baking recipe, I toss the fruit with the flour. It helps to suspend the fruit in the batter as it bakes and helps prevent it from sinking to the bottom.
I’m so very sorry to hear about your mother-in-law, but so happy to hear she was able to meet her new great-grandson. What a treasure!
I haven’t heard of the Cherry Confetti Cake, but it sounds delicious. After doing a Google search, I think this might be the recipe you’re looking for. Click the link below and it will take you to it. I hope this is it!
http://www.chandlerpedia.org/Collections/Archival_Items/Cookbooks/Lickin%27_Good/Cakes_and_Toppings/Cherry_Confetti_Cake

By: Raineydayz

Raineydayz — Tue, 19 Jun 2018 11:09:55 +0000

Why do you “mix the chopped cherries with the reserved tablespoon of cake flour until well coated?” Is it due to the moisture. My mother-in-law passed away last month 2 days after my Grandson was born so she at least got to meet him & hold him. She would make this dessert she called Cherry Confetti Cake every Christmas & hand them out to all of us kids (1 year she included the recipe) & it was similar to a Fruit Cake or Pound Cake with Cherries. Unfortunately, we recently moved & I can’t seem to find the recipe & I always make it for my husband’s birthday which is coming up soon. So, I was hoping maybe you might recognize the description & have the recipe that you could share with me. It has Cherries (quartered – she used Marachino) & Almond Slivers, there is a a slight Cinnamon sugar across the top & the texture is like a pumpkin bread or blueberry loaf cake. I found your recipe & figured I would at least give it a try. Thanx!

By: Pat Ware

Pat Ware — Sat, 10 Mar 2018 05:42:57 +0000

In reply to Rina. As with all pound cakes this one relies on the number of eggs for it to rise. Pound cakes are by definition dense and are not supposed to be light and fluffy like cakes with baking powder are. No pound cake ever has baking powder.

By: Lynne

Lynne — Mon, 05 Sep 2016 16:03:57 +0000

In reply to Rina. Rina, I adapted this recipe from a cookbook and the original didn't call for it.

By: Rina

Rina — Tue, 19 Jul 2016 16:07:20 +0000

Hi ,
I really like this recipe. However, it doesn’t mention use of baking powder or baking soda. Does cake flour contain that already?
Thanks,
Rina

By: Lynne

Lynne — Mon, 06 Jul 2015 15:01:06 +0000

In reply to Guadalupe B. Dorantes.

Good question, Guadelupe. While I can’t give you specifics for high-altitude baking, I can tell you that we live at an elevation of 1,900 ft. and while it’s not even close to your elevation, I think this link to high-altitude baking from King Arthur Flour might help: http://www.kingarthurflour.com/recipe/high-altitude-baking.html
Thanks for your comment and I hope it turns out well for you!

By: Guadalupe B. Dorantes

Guadalupe B. Dorantes — Sat, 27 Jun 2015 19:51:13 +0000

Good afternoon , I have a question, I live in a very high altitude city, MEXICO CITY, pound cakes are hard to make over here, your cherry ´pound cake looks really good and I would like to try it out, how could I modify it to make over here? thanks for your attention, Greetings all the way from Mexico.