Cherry Almond Pound Cake

Pound Cake. A dense flavorful cake that can be served for breakfast, brunch, or dessert! That is not the official definition but the definition that I go by!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 473kcal

Author Katie

Ingredients

2 sticks unsalted butter room temperature, plus more for pan
1 ½ cups all-purpose flour spooned and leveled, sifted, plus more for pan
1 cup granulated sugar
1 teaspoon almond extract
5 large eggs room temperature, lightly beaten
½ teaspoon coarse salt
1 cup dried cherries

Instructions

Preheat oven to 350 degrees.
While the oven is preheating soak cherries in water for 15 minutes.
Lightly butter and flour a 4 ½-by-8 ½-inch loaf pan and set to the side. In a stand mixer beat butter and sugar on medium-high until very light and fluffy (about 7 minutes). Scrape down bowl and beat for 1 additional minute more. Add almond extract, and add eggs one at a time (beating well and scraping down bowl as needed). With the mixer on low add the salt and gradually add flour, beating well to combine and scraping down bowl as needed. Lastly, drain the cherries and add them to the mixture, mix for 30 seconds until incorporated.
Transfer the pound cake batter to pan and bake for 65 minutes (insert tooth pick in the center to ensure cake is cooked). Let cool in pan on a wire rack, 1 hour then remove cake from pan and let cool completely on rack before slicing.

Notes

Baking ahead? Let the loaf cool completely before wrapping well in plastic wrap or foil and placing in a freezer bag.

Nutrition