Delicious Cherry Cake



Nothing says Christmas like this beautiful Cherry Pound Cake. Studded with bright red cherries, it is a delight for the eyes as well as the palate. It’s deliciousness crossed my path not too long ago via Rock Recipes, Barry Parson’s blog out of Newfoundland, Canada. According to Barry, no Newfoundland Christmas table would be complete without it. Newfoundland, as you may know, is the easternmost point of North America, so much so, it has its own time zone, one half hour earlier than the eastern seaboard.The Rock, incidentally, is what the locals call Newfoundland.

This cake makes two generous loaves, but you can use a springform pan or a Bundt/Tube pan as well. I made it in two loaf pans, freezing one for later, and, of course, eating the other. It did not last long. It was very well received by the other half, namely, the hubby. Barry recommends rinsing the cherries first, and I agree. It keeps the batter from turning pink in my opinion. I also cut the sugar slightly, by 1/2 cup. If you want it sweeter, go for it. So, without further delay, here’s the recipe:

Cherry Pound Cake


  • 1 lb chopped glace cherries with 1/4 cup flour
  • 1 1/2 cups butter
  • 1 1/2 cups sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 2 tsp almond extract
  • 3 cups flour
  • 1 1/2 tsp baking powder
  • 1 cup lukewarm, undiluted evaporated milk


Preheat your oven to 325 F.

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