Zutaten für Cherry Nut Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs
- Sour Cream
- 1 teaspoon vanilla extract
- Walnuts
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- Maraschino Cherries
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Zubereitung von Cherry Nut Pound Cake
- Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the chopped cherries and nuts.
- Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
158g
Fat
69g
Carbs
19g
