If someone gives you a box of cherries, what do you do with it? I make a dessert, of course! This Cherry Pound Cake is really simple to make, doesn’t take too much time to prepare, or require many ingredients. I’m sure if you look in your pantry, you have everything you need to serve this soft pound cake for tomorrow’s breakfast.
This morning, I wanted to go all out for the photos, so in addition to the pound cake, books, or coffee cups making up the set, there’s also a little cameo of myself. Freedom was also popping in between the curtains and trying to climb onto the table where everything was set up. We all know cats are curious, but we love them for it!
If you have lots of cherries and don’t want to waste them, try this recipe for chocolate chip and cherry muffins. You can find the recipe by clicking here.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 517.94 (Kcal)
- Carbohydrates 83.35 (g) of which sugars 43.58 (g)
- Proteins 9.13 (g)
- Fat 18.77 (g) of which saturated 4.26 (g)of which unsaturated 13.74 (g)
- Fibers 1.29 (g)
- Sodium 46.13 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
For a Cherry Pound Cake with a 9-inch mold
- 15 Cherries (pitted)
- 1 3/4 cups All-purpose flour
- 1/3 cup Potato starch
- 1/3 cup Vegetable oil
- 3 Eggs
- 1 packet Baking powder
- 3/4 cup Sugar
- to taste Brown sugar
- to taste Powdered sugar
- to taste Butter
Tools
- Oven
- 1 Pound cake mold
- 1 Bowl
- 1 Electric whisk
Preparation of Cherry Pound Cake:
The first thing to do is preheat the oven to 350°F in static mode. To make the Cherry Pound Cake, start by using an electric whisk to mix the eggs with the vegetable oil and add the regular sugar. Gradually add the previously sifted flour with a spoon, keeping the whisk moving to prevent clumps. Add the potato starch and finally the baking powder. Butter the baking mold and pour in the batter. Add the pitted cherries, gently pressing them halfway into the cake. Some should be left on the surface as they will settle slightly during baking.
Bake for about 35 – 40 minutes, always perform a toothpick test as each oven is different, and cooking time may vary by a few minutes. Once our beautiful Cherry Pound Cake is ready, let it cool for at least two hours before serving. I made it in the evening while having dinner and devoured it for breakfast with a nice dusting of powdered sugar. The Cherry Pound Cake is soft and fragrant; if you like, you can add a vial of lemon for a slightly tangier aftertaste.
Enjoy your meal!
Notes
If you liked the Cherry Pound Cake recipe and want to try another one, here’s the link to another fruit dessert, the Super Soft Strawberry Cake.
Storage of Cherry Pound Cake:
Stored in a cake holder, the cherry pound cake can be kept for up to a week, remaining soft and delicious.
