Reviewed: May 18, 2012

This one is a keeper! We serve it often.

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Reviewed: May 13, 2012

Delicious! This recipe is a keeper. Added a few more cherries and made the glaze with cherry juice , confectioner sugar and almond extract. Moist and slices easily. My family loves this cake.

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Barb

Reviewed: May 9, 2012

Very easy to make. Absolutely reduce the baking time to a maximum of 50 min. or it will be too dry.

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VMCENROE

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Reviewed: Mar. 16, 2012

I reduced the baking powder to 2tsps and the cake turned out to be a denser but very moist cake, almost like a steamed cake in texture. I also doubled the amount of cherries and used fresh pitted cherries with great success. Fresh blueberries also work and adding some streusel on top makes it even more delicious!

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PrincessM

Reviewed: Jan. 21, 2012

Love, love love this recipe. I did change it a little bit, I used half the eggs as egg whites, half the sugar was Splenda , a little more cream cheese and a little less butter. I made a icing with the juice of the cherries, I will for sure use more cherries next time.

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Lorigirl98

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Reviewed: Jan. 7, 2012

Excellent! nice and moist, and good crumb. I did add a bit more almond flavoring, and I followed cookies suggestion regarding the layering of batter and cherries. It ensures a more even distribution of the cherries. I used my bundt pan, and finished it off with a thin glaze. Thanks for posting a great rercipe.

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Stir_Crazy

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 24, 2011

This is really good, the cake has a nice flavour. The only thing I'll do next time is at least double the amount of cherries.

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LAURASC

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Dec. 22, 2011

I made this recipe exactly as directed except I cooked it in mini loaf pans for 45 minutes. It was delicious, next time I may sub the vanilla extract with almond as suggested by others as I would have appreciated more almond flavor!

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Abby

Reviewed: Dec. 21, 2011

I love this recipe. The cake is so delicious. I made a few changes. I did not add the almond extract (personal taste....i don't like it). Also instead of cherries I used dried cranberries and the zest of one orange. For a glaze I used confectioners sugar, warm milk and the juice of half an orange mixed together and drizzled over the top. It was awesome. It disappeared quickly at my husband's work holiday party. I will definately make this cake again and I am gonna try the cherries next time.

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SCGIRL09031

Reviewed: Dec. 11, 2011

Delicious, BUT ... do not serve it the same day it is made! Once cool, wrap well and let it sit for at least 24 hours. (Longer is probably better, but it didn't last long enough to find out!) It was dry after first cooling, but got moister after wrapping it for a day. I did bake it for 80 minutes, as directed, but would probably start checking at 60 minutes next time. Nice, subtle, classic pound cake flavor, and the cherries are a great addition. As some have suggested, I may increase them if making this again. I topped it simply, with sifted confectioner's sugar.

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