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  • Maraschino Cherry Pound Cake
  • Maraschino Cherry Pound Cake
  • Maraschino Cherry Pound Cake
  • Maraschino Cherry Pound Cake
  • Maraschino Cherry Pound Cake

Maraschino Cherry Pound Cake

Food | January 16, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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  • 60
  • 12
  • Easy

A rich, flavourful baked good that’s sure to please – this MARASCHINO CHERRY POUND CAKE is the definition of scrumptiousness!

Where to begin on this wondrous treat… well, a few months back, Carol flipped me an e-mail from our friend Sandy with this recipe attached. My initial thought was to add it to our ever-growing list of content for future posts, but I figured we’d already set a pretty high bar with our very popular LEMON RICOTTA POUND CAKE. I wondered what maraschinos might add to the mix, and Carol kept encouraging me to take a closer look, claiming it was “good”. Well, let me go on record saying that my beloved business partner was dead wrong; this pound cake isn’t good – it’s absolutely outstanding! You are going to love this MARASCHINO CHERRY POUND CAKE!

The recipe is super straightforward, but having gone through the process, we did discover two key points we’d like you to keep in mind:

BATTER UP – Making pound cake batter isn’t rocket science (thankfully), but it’s important that the base ingredients be at their best! Make sure your butter and eggs are all at room temperature before you begin, and use extra large, organic, free-range eggs. I used an unbleached all-purpose flour making sure I whisked it well with the other dry ingredients before I started. Finally, only whole milk, please – this and the other points all contribute to a rich, dense cake with a slight crumb to its texture.

MARASCHINO CHERRIES – This cake is ALL about the cherries. I did a ton of research on maraschinos and learned that, like most things, there are the (exceedingly) good, the bad and the downright ugly. Those suspect red orbs filled with food colouring and chemicals are not to be used. The jars of cherries toted for cocktails are to be used only in a pinch.

For the absolute best results, where flavour and aroma collide, I suggest using only premium maraschino cherries. I think LUXARDO Maraschino cherries are the finest out there, and those of you living in Toronto can grab a jar at DOMINO FOODS in St. Lawrence Market. For everyone else, I’ve added a link to purchase in the AMAZON links below. Note: the Amazon link is for a 48-ounce jar. I used a 14-ounce jar for this recipe so buy the big one now, because you’ll make the cake again in no time… trust me.

The final comment about this cake is about flavour. My first bite, while the cake was still slightly warm, practically bowled me over, it’s THAT good and oh, so memorable. But as I continued, I realized the real kicker comes from the fragrant, distinctly flavoured cherries. I’d love to know what everyone thinks as they make and try this. Am I wrong, or isn’t there a subtle almond note that comes through with each and every bite? It truly is quite magical.

MARASCHINO CHERRY POUND CAKE! If only every sweet confection came with this proverbial seal of approval – a cherry on top!

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Ingredients & Amounts

  • 1 14 oz. jar of premium maraschino cherries, drained
  • 2 tablespoons of unbleached flour (to dredge the cherries)
  • cups of unbleached, all-purpose flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of kosher salt
  • ½ cup of butter, room temperature
  • 1 cup of granulated sugar
  • 2 eggs, extra-large at room temperature
  • ½ cup of whole milk
  • 1 teaspoon of pure vanilla extract
  • 1 teaspoon of butter (to grease the loaf pan)
  • icing sugar for dusting

Instructions

  1. Preheat oven to 350°F. Grease loaf pan and line the width with parchment paper.
  2. Drain the cherries onto a paper towel-lined plate. Reserve 12 whole cherries. Rough chop the remaining cherries, dredge lightly in flour and set aside.
  3. Whisk flour, baking powder and salt together and set aside.
  4. Using a hand or stand mixer, cream butter until light and fluffy. Gradually add the sugar, mixing until light and fluffy. Add eggs one at a time.
  5. Add a third of the dry ingredients alternately with half of the milk. Repeat, ending with the dry ingredients.
  6. Gently fold in the chopped cherries, then spoon the batter into the prepared loaf pan. Smooth the batter out and dot the top with the reserved whole cherries, gently pushing them down slightly into the batter.
  7. Bake for 50 minutes or until top is a rich, golden colour and a cake tester comes away clean. Cool for 20 minutes before removing from pan. Dust with icing sugar before slicing and serving.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

3 Responses to “Maraschino Cherry Pound Cake”

  1. Chris Pudel says:

    I can’t wait to try this recipe however the maraschino cherries are hard to come by! I found a Toronto business online site that ships them out. Please check out http://www.thecherrystore.ca

  2. […] go-to, surefire way to get their party started. Looking for something sweet? Try our must-have MARASCHINO CHERRY POUND CAKE. Don’t forget to check out our list of uber-healthy ingredients you need to be eating – […]

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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