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Cherry Pound Cake (Mini Loaves or Bundt Cake)
At a Glance
- Prep
- 15 minutes
- Cook
- 50 minutes
- Total
- 1 hr 10 min
- Yield
- 6.00 mini loaves, serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Bake
Difficulty
- Intermediate
Dietary
- Non-Vegetarian
Allergens
- Possible Milk — check ingredient labels
- Possible Eggs — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Cherry Pound Cake (Mini Loaves or Bundt Cake) brings together 30 ounces maraschino cherries, stemmed, 1 1/4 cups butter, softened, 2 3/4 cups granulated sugar in a practical dish for home cooking. It takes about 1 hr 10 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 30 ounces maraschino cherries, stemmed
- 1 1/4 cups butter, softened
- 2 3/4 cups granulated sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 14 ounces sweetened condensed milk (use only 1/2 cup for Bundt cake)
- powdered sugar (optional)
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Instructions
Drain maraschino cherries and cut into quarters. Set aside.
Combine butter, sugar, eggs and vanilla in a large bowl. Beat with electric mixer on low speed, and then beat on high speed 5 minutes until light and fluffy.
Combine flour, baking powder and salt. Add flour mixture alternately with sweetened condensed milk to butter mixture, mixing lightly after each addition.
Fold in maraschino cherries. Pour batter into 6 mini loaf pans, or into a Bundt pan.
Bake in a preheated 350 oven 45-55 minutes or until toothpick inserted near center comes out clean. Let cool completely. Dust with powdered sugar, if desired.
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