The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 6, 2009
Yummy moist pound cake. I added canned cherries (not pie filling, just cherries) and almond extract. Then, I made a simple powdered sugar, almond extract and milk glaze to pour over the top after it cooled. I got rave reviews. However, it only needs to be baked for about an hour, maybe less, not the 80 minutes claimed. ...I just made it again. I think 45 minutes is plenty.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 6, 2009
Made exactly as directions state. The taste was good but the cake was just a bit to dry for our liking. And to be fair I am not personally a fan of cherries.
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Photo by Betty T

Cooking Level: Intermediate

Home Town: Taylor, Michigan, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 1, 2009
I served this at a bridal shower and received rave reviews. Personally though I was very underwhelmed with it. If I were to make this again I would double the amount of cherries, add some of the cherry juice to the batter to make it pink, and had a glaze/frosting to the finished cake.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 17, 2009
This cake is delicious with just the right amount of cherry flavor. I made this around the holidays, tinted the batter green and used a specialty bundt pan that was evergreen trees. I glazed it with powdered sugar icing and it looked gorgeous.
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Cooking Level: Expert

Home Town: Trenton, New Jersey, USA
Living In: Levittown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 11, 2009
Made this as my contribution for Thanksgiving dinner. I'm an alien and don't like pumpkin pie. I later made it for my dad's birthday, he loves cherries. Was delicious both times.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 2, 2009
Mmmm. We all love this one. I've baked it twice so far. The second time I reduced the butter and added a bit of vegetable oil. It made for a slightly moister texture that I tend to prefer in cakes. It's so pretty baked in a fluted bundt pan and dusted with icing sugar. Nice for Christmas.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 14, 2009
The best cherry cake ever! Friends raved about it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 8, 2009
I just made this cake and it is perfect for what I was looking for very moist and great flavor. Thank you
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 31, 2008
I've made this cake several times for friends and everyone loves it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 22, 2008
I made this for the first time to serve to guests of Ronald McDonald House for Christmas. I made a double batch and every piece was gone. I used a 10oz. jar of cherries for each cake, drained overnight, dredged in flour, and added whole into the batter. I thought the mixer would crush them up but was pleasantly surprised that they remained whole. It was so pretty when cut to see entire cherries cut through each slice. I even made a quick icing of powdered sugar, cherry juice, milk, and vanilla and then drizzled it over the top and put the rest in a squeeze bottle. Everyone loved it. I am making this again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 22, 2008
This is my first review. I enjoyed this cake so much that I felt compelled to rate it. It was very easy to make. I used 2 jars of cherries as suggested. When done, I made a glaze of cherry juice and powdered sugar to put on top. I also put walnuts on the bottom of the bundt pan. These made such a nice addition to an already tasty cake. This will be a keeper that we will use every year.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 16, 2008
I baked this today and it turned out awesome!!It taste great!! Looks just like the picture posted! I baked in convection oven at 300 degrees and it took 60 minutes
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 15, 2008
I love this cake. Have made it for the past several Christmases and it never lasts long. I don't always use solely maraschino cherries, but will use canned/jarred cherries (without syrup) on occasion. They aren't quite as pretty, but I prefer the flavor to the maraschino. Usually I mix the two and will add more cherries than the recipe calls for.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 13, 2008
I just got done putting the glaze on this cake and then of course tasting it. It was delicious! I followed the recipe to a "T" and made no changes to the actual cake. Only thing I did different was to make a glaze using 1 cup Confectioner's sugar, 1 tsp almond extract and 2 Tbsp reserved juice from cherries. Fantastic! Will be making this for Christmas!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 11, 2008
Yummy in my tummy this was such a good cake! I made this for my mom's birthday and she loved. It was so moist and so good. I could eat this cake every day and it would still would be great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 30, 2008
I made this cake today and just ate the first piece. It is so delicious. I also added more cherries and I layered the cherries as someone else suggested and used some of the cherry juice in the glaze. I will definately make this again. Thanks for a great recipe!!!
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Photo by CHEFJOYLN

Cooking Level: Intermediate

Home Town: Saint Clairsville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 29, 2008
This was a simple and great cake to make with a pleasant taste. Also presents very well.
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Cooking Level: Professional

Living In: Largo, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Nov. 26, 2008
I made this cherry pound cake this afternoon and it turned out perfect, excellent very moist the best cake I ever made !!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Nov. 6, 2008
I love this bread!! Made it for the holidays...very easy n enjoyable!!!
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Cooking Level: Intermediate

Living In: Miami, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 30, 2008
I really liked the taste of this pound cake, but I thought it was a little dry. I probably will not try it again. It wasn't popular with my family, but it was very pretty.
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Cooking Level: Expert

Living In: Sedgewickville, Missouri, USA

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