Buttery and rich with flavors of amaretto and cherry, this Cherry Amaretto Pound Cake is a heavenly treat. Perfect with tea or coffee but special enough for the Holidays.
So here is the thing about being a blogger during the months of September- January, you work your booty off (figuratively, not literally DARN IT). Not to say you don’t work incredibly hard during the rest of the year but this season has a special kind of crazy magic preparing Holiday themed recipes early enough for readers to plan. Thank God my wonderful cousin Niki who is a phenomenal baker has stepped in and been a huge support in the dessert department. Not only does she create beautiful desserts but they taste beyond heavenly. I mean ‘pull out your stretchy pants because your are not gonna stop at one’ kind of good. This Cherry Amaretto Pound Cake is no exception. It is buttery and rich and melts in your mouth and ohhhh the cherry and almond flavors are to die for. I am telling you, if you like cherries and you like amaretto you better just start putting in some extra time at the gym right now. To make matters worse, check out her other gorgeous recipes: Haupia Pie with Macadamia Crust, Layered Pumpkin Cheesecake, Caramel Macchiato Cheesecake and one of my all time favorites Grilled Chicken Tikka Masala.
Tips about Cherry Amaretto Pound Cake:
- Bring your cold ingredients to room temperature. This is always a good rule of thumb whenever baking. By doing this it helps to ensure the texture will be incredible.
- Make sure to add one egg at a time at medium speed and scrape down side of mixing bowl after each egg.
- Another really good rule of thumb is to beat the butter as much as you like and stir the dry ingredients as much as you like but when adding the dry ingredients to the wet DO NOT OVER MIX. Again, it is a texture thing.
- It may feel silly to buy a bottle of liqueur to make a dessert but let me reassure you, not only is amaretto a fun liqueur to make drinks with but you will want to make this pound cake again. It is that heavenly.
- This Cherry Amaretto Pound Cake may take a little longer then 1 hour to bake. Test for doneness with a toothpick inserted into center. If the toothpick still has wet batter continue baking, checking every 10 mins. The cake is done when the toothpick has small moist crumbs on it.
- Eat the cake plain or ice with a powdered sugar glaze. If using a glaze, drizzle half of it on first. Let it absorb for a few minutes, and then drizzle the remaining half on.
- For the Cake
- 1½ cups cake flour
- 1½ cups all purpose flour
- 3 cups sugar
- 1 cup softened butter
- 1 cup sour cream
- 6 eggs
- ¼ tsp baking soda
- 2 tbsp. almond extract
- ¾ cup dried cherries
- ¾ cup frozen or fresh cherries
- 3 tbsp, amaretto
- For the Glaze
- 1½ cups powdered sugar
- 3-4 tbsp milk
- 1 tsp almond extract
- Preheat oven to 300℉.
- Pulse dried cherries, fresh cherries and amaretto in food processor. Set aside. The dried cherries will absorb amaretto.
- Sift flours with baking soda. Set aside.
- Cream butter and sugar in a stand mixer. Add eggs one a time while mixing at medium speed. Scrape down sides of mixing bowl. Add sour cream and almond extract. Mix well to ensure the batter has no lumps and is an even consistency.
- Add flour mixture to batter. Mix briefly just to incorporate.
- Pour half of the batter into a prepared bundt pan. Spoon in cherry mixture. Pour remaining batter over cherries.
- Bake in preheated 300℉ oven for approximately 1 hour. Check by inserting a toothpick into the center of cake. If it comes out with wet batter, continue baking. The toothpick should have only small moist crumbs on it when done.
- Let cool completely before removing from pan. Mix powdered sugar, milk and extract together until no lumps appear. Glaze can be made thicker by adding less milk or thiner by adding more. Drizzle half of glaze over cake, let absorb and then drizzle on remaining glaze.
This recipe is part of Meal Plan Monday.