Reviewed: Oct. 20, 2007

This is one delicious cake! I've made it twice, the most recent for one of my Bible Study members as a birthday cake. The original recipe only states an 8-inch tube pan, so I decided to experiment. I made 1 1/2 recipes, and it fit into my full-size Bundt pan just beautifully. Based on some of the other reviews, I decided to up the amount of cherries--I used two jars--a 16-oz and a 10-oz. In addition, I used 1 cup of cake flour with 2 cups of all-purpose. This made a lighter, more tender cake. I also added close to 2 T. almond extract, since the honoree loves almond. Sifting the flour also helps. I used reduced-fat cream cheese, and about 2 2/3 sticks butter. I made a simple powdered sugar glaze, with the juice from the cherries, and some almond extract. Everyone loved it. This is a definite keeper!

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STACIS

Cooking Level: Expert

Home Town: Zanesville, Ohio, USA

Living In: Spartanburg, South Carolina, USA

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Reviewed: Oct. 8, 2007

Yummy recipe!Fluffy,creamy,delicious!!!I used candied cherries,only vanilla extract(I think almond dominates the flavor)and baked for 60 min.One of the best cakes I've ever eaten.Definitely a keeper.

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cathy1984

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Reviewed: Jul. 9, 2007

Delicious! I added 1 cup of white chocolate chips to the batter... and taste was even better! Very creamy and sweet.

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yourself

Cooking Level: Intermediate

Home Town: Missoula, Montana, USA

Living In: Kent, Washington, USA

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Reviewed: Jun. 6, 2007

Out of this world!! This is so good, cant say enough about it. I quartered the cherries to make them go farther. You also need to heap the salt in order to balance the taste. This was a birthday cake and I had to pair it with icing so I could decorate. I used the White Chocolate Cream Cheese frosting from this site. outstanding!!

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Krista Donahue

Cooking Level: Expert

Home Town: Franklin, Indiana, USA

Living In: Vista, California, USA

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Reviewed: May 29, 2007

very nice variation on a pound cake. I didn't experience any color bleeding and baked 60min. The cake came out very moist! Next time I make this cake I will use a bit more sugar.

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Malachi74

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Reviewed: Mar. 9, 2007

This is delicious. I took the advice of others and only baked it an hour. It came out just right. My only concern is that it's a little dry. Maybe I'll yank it out of the oven even sooner next time.

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Amanda P.

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Mountain Home, Arkansas, USA

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Reviewed: Feb. 1, 2007

This was better than expected. I was worried about the cherries being to potent but they were great! I followed the dirrections to a "T" accept for taking the cake out 5 min before the suggested time. Very moist, wouldn't change a thing. P.S. I am very picky about my cakes.

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Mariah Long

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Idar-Oberstein, Rheinland-Pfalz, Germany

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Reviewed: Jan. 26, 2007

I made this cake for a co-wokers birthday and the plate was wiped clean. I did use a few suggestions as I only cooked it for 60 minutes, used 2 tsp of almond extract & 1 tsp vanilla. What I changed was I chopped my cherries up before folding them in. The cake was a little pink but it didn't matter. The cake was very moist. I also served it with a chocolate sauce heated so everyone could spoon some over each piece. Most comments were it tastes like a chocolate covered cherry. This is a keeper!!!!!!!!!!!

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Kathie

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Reviewed: Jan. 9, 2007

I made this for Christmas and it is absolutely the best tasting cake! It is easy to make and DELICIOUS! A couple of slight derivations: I baked it for 60 minutes, which was PERFECT; also, I bit the bullet and purchased the BIG marischino cherries - it was so worth it! I also added powdered sugar sifted on the top of the cake when cooled. It WILL be a cake that I will regularly make!

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PAMIPOO

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Reviewed: Jan. 6, 2007

Made this for an office gathering, sprinkled with powered sugar. While it was good, it didn't have the wow factor I was hoping for. Next time, I'll cut down on the baking time a bit as other reviewers mentioned. The inside was great, but the outside was a touch overdone. Thanks for the recipe!

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Heather

Home Town: Shamokin, Pennsylvania, USA

Living In: Fiume Veneto, Friuli-Venezia Giulia, Italy

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Reviewed: Dec. 29, 2006

Excellent dessert and very pretty, too! This is a VERY buttery cake, and next time I'm going to attempt substituting the butter and the cream cheese for a healthier version (so as not to feel guilty eating it!) I didn't have a bundt pan, so I used a bread pan, but next time I'll try it with the bundt- only because it looks better. I'm adding this recipe to my Christmas day brunch menu, thanks!

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Toddling in Chicago

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Reviewed: Dec. 29, 2006

I tried to make this cake for Christmas morning and is turned out to be a big disappointment! Parts of it cooked just fine and were done in about 50 minutes, but the middle was still gooey and soft. The edges ended up getting tough and burning before the whole cake finished cooking.

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manda619

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Reviewed: Dec. 26, 2006

This recipe will be a 5 the next time I make it because I will do a few things differently. I liked the other reviewer's idea about sprinkling some of the cherries on the bottom of the pan before pouring the batter in. Definately use more cherries. I used a jar and a half of cherries, but I will use 2 jars next time (or more!). The cook time was also way too long. I'll bring it down to 60 mins next time so that it is more moist. The flavor of this cake is excellent. I also reccomend making a glaze of milk & powdered sugar (with some cherry flavored extract) to put on top.

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SARRAHS

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Dec. 23, 2006

Easy to make and very moist.

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JanS

Cooking Level: Intermediate

Home Town: Highland, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Dec. 22, 2006

Good flavor, easy to make. Only needed to bake for 60 minutes. It was a tiny bit dry and crumbly, but still good. I brought it to our church potluck and glazed it with Satiny Chocolate Glaze, which went very well.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2006

Really really good cake, I've been baking this recipe for years. You know, it's really nice to sprinkle some chopped pecans on the bottom of the greased pan before you add the cake mixture, the pecans show on the top of the cake and makes it extra special, especially at Christmas time.

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SUSANJOANNE

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Reviewed: Dec. 7, 2006

I have the same recipe and make it at Christmas every year. My ingredients for this recipe is the same but my method is a bit different. The night before, I pace the cherries in a seive over a bowl to drain throughly so they are dry (so that they don't bleed into the cake and make it pink.) I sometimes use more cherries then asked for as I love cherries. Keep the juice so that you can make a glaze with icing sugar & almond extract. I spread about one-third on the bottom of a bundt pan ( Bundt pan sprinkled with red sugar)I then arrange one-third of the cherries evenly on the batter, then repeat with two more layers of batter followed by cherries; spreading evenly with spatula. Bake for 60 minutes. Drizzle glaze over top. For an added touch, sift icing sugar over the top as well. Yummy.Very presentable!

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 28, 2006

THE BEST CHERRY POUND CAKE I HAVE EVER TASTED FOR REAL.

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Madhuri

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Reviewed: Jul. 27, 2006

I would rate the taste and appearance of this cake 5 stars but the texture was more like a 3. It was dry and crumbly, but that might be due to overmixing on my part? I'll try this again but I'm only going to bake for about 55 minutes.

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cookntaste

Cooking Level: Expert

Living In: East Greenville, Pennsylvania, USA

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Reviewed: May 22, 2006

I wish I could give this cake more than 5 stars. It is fantastic! I used light cream cheese and used lemon extract instead of the almond extract. I made a glaze with the cherry juice and icing sugar and drizzled it on while the cake was still warm. I can't wait to make it again!

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JENNIFER72_00

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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