Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Created by:
Lynne Feifer
Cherry Pound Cake
Print
Pin
Save
Saved!
Cook Mode
Prevent your screen from going dark
Ingredients
▢
½
lb.
16 tablespoons unsalted butter
▢
1 ⅔
cup
sugar
▢
5
eggs
▢
2
cups
cake flour with 1 tablespoon removed and set aside
▢
½
teaspoon
salt
▢
1
teaspoon
pure vanilla extract
▢
1 ½
cups
chopped fresh cherries
Instructions
Preheat oven to 325 degrees F.
Butter and lightly flour a 9 x 5-inch loaf pan.
In a small bowl, mix the chopped cherries with the reserved tablespoon of cake flour until well coated.
Cream the butter, slowly add the sugar, and beat until light.
Add the eggs, one at a time, beating each in well.
Stir in the flour, salt, and vanilla. Combine well.
With a rubber spatula, gently fold in the cherries.
Spoon into the pan.
Bake for 1 1/4 – 1 1/2 hours, or until a toothpick comes out clean.
Cool in the pan for 5 minutes before turning out onto a rack.
Did you make this recipe?
Share it with me on
Instagram
and make sure to follow me on
Pinterest
for more recipes.
Email Recipe
Pin Recipe
Share Recipe