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Cherry-Almond Pound Cake

Total Time

Prep: 25 min. Bake: 65 min. + cooling


15 servings

This recipe uses dried cherries, which adds lots of chewy flavor, while almond paste guarantees a moist cake. You can use amaretto in place of the orange juice in both the batter and glaze.—Myrna Tycholaz, Winnipeg, Manitoba


  • 1 cup dried cherries
  • 1/4 cup orange juice
  • 1-1/4 cups butter, softened
  • 1/2 cup (4 ounces) almond paste
  • 2-1/2 cups sugar
  • 6 large eggs
  • 1/2 teaspoon almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons orange juice


  1. In a small saucepan, bring cherries and orange juice to a boil. Remove from the heat; cool to room temperature.
  2. In a large bowl, cream the butter, almond paste and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in the cherry mixture.
  3. Spoon into a greased and floured 10-in. fluted tube pan. Bake at 325° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  4. Combine glaze ingredients; drizzle over warm cake. Cool completely.

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