Cherry Nut Pound Cake

Treat yourself to a slice of indulgent nostalgia with this Cherry Nut Pound Cake, a timeless dessert perfect for any occasion. This rich, buttery pound cake is irresistibly moist, thanks to a blend of softened butter and just the right amount of milk. Bursting with sweet, jewel-like maraschino cherries and the satisfying crunch of chopped walnuts or pecans, this cake offers a delightful contrast of textures. Coated lightly in flour, the cherries and nuts stay perfectly distributed throughout the batter, ensuring every bite is a delightful medley of flavors. Baked to golden perfection in either a loaf or bundt pan, this classic cake is easy to make and perfect for brunch, tea time, or as a centerpiece dessert for your next gathering. Serve it plain or dust it with powdered sugar for an elegant finish. Looking for a dessert with charm and tradition? This Cherry Nut Pound Cake is sure to impress!

Nutriscore Rating: 45/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 12

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 eggs, large
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 0.75 cup milk
• 2 teaspoons vanilla extract
• 1 cup maraschino cherries, drained and chopped
• 0.75 cup walnuts or pecans, chopped
• 2 tablespoons all-purpose flour (for coating cherries and nuts)

Directions

Step 1

Preheat your oven to 325°F (160°C) and grease and flour a 9x5-inch loaf pan or a bundt pan.

Step 2

In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.

Step 3

Add the eggs one at a time, beating well after each addition.

Step 4

In a separate bowl, whisk together the flour, baking powder, and salt.

Step 5

Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix just until combined.

Step 6

Stir in the vanilla extract.

Step 7

In a small bowl, toss the chopped maraschino cherries and nuts with 2 tablespoons of flour to prevent them from sinking during baking.

Step 8

Gently fold the cherries and nuts into the batter.

Step 9

Pour the batter into the prepared pan and spread it evenly.

Step 10

Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean.

Step 11

Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 12

Slice and serve the Cherry Nut Pound Cake as is, or with a dusting of powdered sugar for added sweetness.

Nutrition Facts

Serving size	(1738.8g)

Amount per serving	% Daily Value*
Calories	5985.4

Total Fat 279.8g	0%
Saturated Fat 136.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1277.1mg	0%
Sodium 2039.6mg	0%
Total Carbohydrate 814.3g	0%
Dietary Fiber 16.7g	0%
Total Sugars 506.8g
Protein 86.3g	0%

Vitamin D 240.5IU	0%
Calcium 529.4mg	0%
Iron 23.6mg	0%
Potassium 1449.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 5.6%

Carbs: 53.2%