CHERRY POUND CAKE RECIPE - FOOD.COM
This is really a sour cream pound cake, studded with cherries, so it is festive and beautiful when you slice it. It's delicious with coffee. Note the long beating times -- they give the cake its fine-crumbed texture.
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 10 minutes
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Mix the flour, baking powder and baking soda together.
- Beat the butter and sugar in a mixing bowl until light and fluffy. Add the eggs and vanilla and beat for 3 minutes. Beat in the dry ingredients. Add the sour cream and beat for 3 minutes. Fold in the cherries.
- Pour into a greased 9-inch tube pan. Bake at 350 degrees for 60 to 70 minutes or until the cake tests done. Check after 30 minutes of baking and cover with foil if browning too quickly. Cool in the pan for 10 minutes. Remove and cool completely.
Nutrition Facts : Calories 419.2, FatContent 17.7, SaturatedFatContent 10.4, CholesterolContent 123.9, SodiumContent 190, CarbohydrateContent 60.1, FiberContent 0.7, SugarContent 40.3, ProteinContent 5.7
SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE RECIPE ...
Super moist, refreshing dessert. I serve this at Easter or Mother's Day. I store the compote separately and let it cool slightly before I serve.
Provided by Melissa VanDerLaan
Categories Desserts Fruit Desserts Lemon Dessert Recipes
Total Time 2 hours 50 minutes
Prep Time 40 minutes
Cook Time 1 hours 0 minutes
Yield 2 loaf cakes
Number Of Ingredients 19
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
- Combine flour, baking powder, and salt in a bowl; set aside.
- Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
- Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
- Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.
Nutrition Facts : Calories 467.5 calories, CarbohydrateContent 78.1 g, CholesterolContent 66.2 mg, FatContent 15.8 g, FiberContent 2.1 g, ProteinContent 5.4 g, SaturatedFatContent 9.5 g, SodiumContent 141.1 mg, SugarContent 55.4 g
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SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE RECIPE ...
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Calories 311 calories per serving
- In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream and vanilla. Beat on low just until blended. Pour into a greased and floured 10-in. fluted tube pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool in pan 15 minutes before removing to a wire rack to cool completely. Sprinkle with confectioners' sugar if desired.
GRILLED POUND CAKE WITH SOUR CHERRY SYRUP RECIPE
From countryliving.com
Total Time 25 minutes
Category Barbeque, birthday, Father's Day, feed a crowd, Fourth of July, picnic, Summer, dessert
Cuisine American
Calories 446 calories per serving
- In a medium pan over medium heat, bring cherries, sugar, 1/4 cup water, and salt to a boil. Cook, stirring occasionally, until syrupy, about 10 minutes. Let cool. Heat grill to medium. Meanwhile, in a small bowl, mix sour cream, brown sugar, and lemon juice; chill until ready to use. Grill pound cake until char marks form, about 1 1/2 minutes per side. Transfer pound cake to plates and top each slice with a dollop of sour cream mixture and 1/3 cup cherry syrup.
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