Zutaten für Cherry Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Almond Extract
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup evaporated milk
- Maraschino Cherries
- Powdered sugar, for dusting
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Zubereitung von Cherry Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt or tube pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar using an electric mixer on low speed until combined. Increase speed to high and beat for 5 minutes, until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup evaporated milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 2 cups maraschino cherries, drained.
- Pour batter into the prepared pan.
- Bake for 55 minutes. Loosely cover with foil, shiny side up, to prevent over-browning.
- Continue baking for 10-15 minutes more, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once completely cool, dust with powdered sugar and serve.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
367g
Fat
138g
Carbs
48g
