Pound cake never tasted so cheri-liciousand it makes a lovely addition to your holiday dessert tray.
Recipe: Cherry DeliciousPound Cake
Filling:1 (21-ounce) can or 2 cups cherrypie filling 2 tablespoons granulated sugar 2 tablespoons cornstarch 1 teaspoon almond extractCake:2 1/2 cups all-purpose flour 2 cups granulated sugar 1 1/2 teaspoons baking powder 1 teaspoon salt 1 1/4 cup solid vegetable shortening 3/4 cup milk 4 large eggs
Puree cherry filling; pour into a saucepan.Combine cornstarch and sugar. Add to puree; mix well. Cook, stirringconstantly, over low heat until thick and bubbly. Stir in almondextract. Set aside to cool.
Combine flour, sugar, baking powder andsalt; mix will with electric mixer. Add shortening; mix on lowspeed for 2 minutes. Scrape down bowl; mix 2 minutes. Combinemilk and eggs; add in thirds to shortening mixture, scrapingbowl often. Mix on low speed 5 minutes.
Portion 8-ounces of batter into each of3 lightly greased 8 x 4 x 3-inch baking pans. Using a pastrybag, pipe 1/3 cup cherry puree over batter in each pan; swirlcherry mixture through batter. Divide remaining batter evenlybetween pans. Pipe an equal portion of remaining cherry pureeover batter in each pan; swirl through batter.
Bake at 350°F (175°C) 40 to 45minutes, or until golden brown and wooden pick inserted nearcenter comes out clean. These cakes freeze well.
Makes 3 loaves, 10 slices per cake.
Recipe and photograph are provided courtesyof the Cherry Marketing Institute.
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