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Cherry Pound Cake

Reviewed: Mar. 3, 2010
I used the 50-minute baking time suggested by other reviewers and kept an eye on it the last 5-10 minutes. It came out perfectly with a touch of brown and none of the dryness issues some others mentioned. I would describe the end result as a dense sweet pound cake. It smelled wonderful. This is not in the elegant dessert category. The bundt shape and the maraschino cherries make it feel like something straight off a 1960's cookbook cover. Overall I found it just okay. If I made it again I'd probably experiment with changing the fruit to dark cherries or a berry and reducing the sugar a bit.
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