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Grandma’s Old Fashioned Cherry Pound Cake is a timeless dessert that brings warmth and nostalgia with every bite. This classic cake, often found in family gatherings and holiday celebrations, carries the essence of simpler times when baking was an art passed down through generations. The rich, buttery texture combined with the sweet tang of cherries makes it a beloved treat that evokes fond memories of home and hearth. Traditionally baked in a dense, loaf or bundt form, this pound cake’s origins trace back to European baking customs where pound cakes were named for their original recipe proportions—one pound each of butter, sugar, eggs, and flour. Over time, variations emerged, but the core appeal of the cherry-studded, moist crumb has remained a cherished constant.
The ingredients breakdown reveals the magic behind this cake’s exceptional flavor and texture. The base consists of high-quality unsalted butter, which provides a rich and creamy foundation, perfectly balanced by granulated sugar that ensures sweetness without overwhelming the palate. Eggs act as the binder and leavening agents, giving the cake structure and tenderness. All-purpose flour lends the necessary density, while baking powder or baking soda helps the cake rise gently, preserving its moist crumb. The star ingredient—maraschino cherries or fresh, pitted cherries—adds bursts of fruity flavor and a delightful pop of color throughout the cake. Vanilla extract enhances the overall aroma, tying all the elements together in a harmonious symphony of taste.
The step-by-step recipe begins by preheating the oven to 325°F (163°C) and preparing a loaf or bundt pan by greasing and lightly flouring it to prevent sticking. Cream the softened butter and sugar together until light and fluffy, which is crucial for incorporating air into the batter and achieving the cake’s signature texture. Add eggs one at a time, mixing well after each addition to ensure even distribution and proper emulsification. In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture, careful not to overmix, preserving the tender crumb. Gently fold in the chopped cherries and vanilla extract. Pour the batter evenly into the prepared pan and bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely, ensuring the perfect sliceable consistency.
For tips for the perfect pound cake, always use room temperature ingredients to help the batter blend smoothly and rise evenly. Avoid overmixing once the flour is added, as this can lead to a tough texture. When incorporating cherries, toss them lightly in flour to prevent them from sinking to the bottom during baking. Baking time may vary slightly depending on your oven, so keep a close eye during the final stages and test for doneness regularly. For extra moisture, consider adding a tablespoon of sour cream or yogurt to the batter. Letting the cake cool fully before slicing ensures clean, beautiful pieces without crumbling.
Variations and customizations allow this classic cake to shine in many forms. Swap maraschino cherries for fresh or frozen ones to reduce sweetness and add natural tartness. Incorporate nuts like chopped pecans or almonds for crunch and texture. For a chocolate twist, fold in mini chocolate chips or drizzle a rich ganache over the cooled cake. Lemon or almond extracts can replace vanilla for a unique flavor profile. For an elegant presentation, dust the finished cake with powdered sugar or glaze with a simple icing made from powdered sugar and cherry juice. Gluten-free flour blends can be used to adapt the recipe for dietary restrictions without sacrificing the cake’s moistness and flavor.
Health considerations and nutritional value of Grandma’s Old Fashioned Cherry Pound Cake reflect its indulgent nature. While the cake is rich in butter and sugar, it also provides a good source of protein from the eggs. The cherries contribute small amounts of vitamins, antioxidants, and dietary fiber, enhancing the nutritional profile slightly. Because of its calorie-dense ingredients, portion control is recommended for those monitoring sugar intake or managing weight. Using reduced-fat dairy or substituting sugar alternatives can help make a lighter version of the cake, though some texture and flavor trade-offs may occur. Despite these considerations, enjoying this cake as an occasional treat can be part of a balanced diet and a way to celebrate special moments.
Frequently Asked Questions (FAQ) about Grandma’s Old Fashioned Cherry Pound Cake often include queries on ingredient substitutions, storage tips, and baking adjustments. Can maraschino cherries be replaced with fresh cherries? Yes, fresh or frozen cherries can be used, but they may release more moisture, so draining or lightly tossing in flour is advised. How long does the cake keep? Stored in an airtight container at room temperature, the cake stays fresh for up to 3 days; refrigerate to extend freshness up to a week, though refrigeration may dry it out. Can this cake be frozen? Absolutely, wrap tightly in plastic wrap and aluminum foil before freezing; thaw at room temperature before serving. What is the best way to serve it? This pound cake pairs beautifully with whipped cream, fresh fruit, or a drizzle of chocolate or cherry sauce for an extra indulgent touch.
Grandma’s Old Fashioned Cherry Pound Cake
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter
- 8 ounces cream cheese about 1 package, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup maraschino cherries drained and halved
- ¼ cup all-purpose flour for coating cherries
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour an 8-inch tube pan to prevent sticking. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside. In a large mixing bowl, cream the butter, cream cheese, and sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Toss the maraschino cherries with the ¼ cup of flour to coat them lightly, then gently fold the cherries into the batter. Pour the batter evenly into the prepared pan. Bake for about 80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.