Maraschino Cherry Pound Cake Recipe - Allrecipes.com

Maraschino Cherry Pound Cake

Recipe by  

"A wonderful pound cake full of maraschino cherries and a creamy cherry and cream cheese icing."

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Ingredients Edit and Save

Original recipe makes 1 tube cake Change Servings
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Directions

  1. In a large bowl, cream the shortening and the white sugar together until fluffy. Add eggs one at a time to the creamed mixture, beating well after each addition. Add the flavoring.
  2. In another bowl, combine flour and baking powder together. Add these dry ingredients alternating with the milk to the creamed mixture. Stir 3/4 cup chopped cherries into the batter.
  3. Pour batter into a greased tube pan, and bake at 350 degrees F (175 degrees C) for 1 1/2 hours.
  4. To Make the Frosting: Cream together the cream cheese and the butter in a small mixing bowl. Gradually add the confectioners' sugar. Stir in the 1/4 cup cherries and coconut. Frost cake when cool.
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Reviews More Reviews

Most Helpful Positive Review
Mar 17, 2003

I made this yesterday for my husband's birthday and he loved it. Even though I cheated and used a pound cake mix, I still used this frosting recipe, cutting the sugar down to 1 1/2 cups. The frosting was wonderful and would be great on any type of cake.

 
Most Helpful Critical Review
Jul 25, 2006

I was not impressed, this cake tasted like flour and shortening with cherry pieces. I love the idea of using maraschino cherries in a cake but this was disappointing. Probably will not make again, it is a big cake most of which was wasted.

 

15 Ratings

Sep 04, 2003

This is a moist and delicious cake. The recipe makes a big cake. If you love cherries you will love this cake.

 
Aug 15, 2007

Absolutely large, dense beautiful pound cake. I, also used butter flavored shortening. Other adjustments included increasing cherries to 1 1/4 c., substituting 1 1/2 t. vanilla and 1 t. almond extract in place of butternut extract. Since I wanted to display this cake I did not make the frosting. Will definately make again, although frosting would certainly be yummy it truly is not necessary. Watch cooking time, outside was tiny bit dry but everyone raved about taste, beauty and size.

 
Oct 10, 2006

This cake turned out excellent, moist, dense and yes it was a large cake so I took some to work and everyone loved it. I used Watkins doublem strength vanilla for the flavoring. Oh, and to the member who said it tasted like shortening and flour.... honey use butter flavored shortening, anyone who bakes much knows that!

 
Mar 10, 2006

I baked this cake earlier this week. I decided to bring some to work and share it with my co-workers, they loved it, everyone that had a piece loved it - great recipe, especially for those who love cherries

 
Feb 11, 2008

Like another, I cheated and used a boxed pound cake mix. Could not find butternut extract so I substituted 1 ts of vanilla and 1 ts of almond extract. This was absolutely delicious! Would make the original recipe if I needed a large number of servings.

 
Mar 09, 2009

This cake turned out very dry with very little flavor. I would not recommend it.

 

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Nutrition

  • Calories
  • 672 kcal
  • 34%
  • Carbohydrates
  • 94 g
  • 30%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 30.9 g
  • 48%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 103 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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