Cherry Loaf Pound Cake

"This is a very nice loaf cake for any occasion. It is SO tasty. I have had the recipe for years, don't know where it came from. Glace cherries are candied cherries that you buy in the baking section of the store"
photo by a user photo by a user
Ready In:
2hrs 10mins
1 loaf cake




  • Combine flour and salt.
  • Stir well to blend.
  • Mix 1/2 cup flour mixture with cherries.
  • Cream butter and sugar together until light and fluffy, I use a high speed on my mixer till it is REAL fluffy.
  • Add eggs 1 at a time, beating well after each addition.
  • Add remaining flour gradually.
  • Stir in extract and floured cherries, mixing until well blended.
  • Spread in greased loaf pan.
  • (I use a veg. spray).
  • Bake at 300DegreesF for 90-100 minutes, or until toothpick inserted in center comes out clean.
  • Don't be concerned if cake cracks on top, it is supposed to.

Questions & Replies

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  1. Kasha
    Very dense cake, made pretty loafs, nice cherry color inside when cut. Next time I might add a bit more almond extract, as it could have been a bit stronger for me, and maybe some almonds on top, just to pretty up the outside a bit. A very nice cake.
  2. Rosalind D.
    I have made many cherry cakes, and this is a failure. Did not rise, though i thought 4 eggs would have made it fluffy. I think it needs milk or juice and baking powder. Also cannot taste the flavor. Stick to the Rock recipes.
  3. shorpb
    I made this for my sister's birthday and it was great. I used marchini cherry's.
  4. noellanesdoly
    This pound cake recipe would make good bricks. Add 1 teaspoon baking powder & at least 1/2 cup milk or cream to make it edible. Bake @ 350`F for 50-60 minutes (toothpick clean).
  5. JeanieofBC
    This turned out terribly! I followed the instructions exactly, but my cake came out very dark with a unattractive peaked and pitted top. I'm not sure what when wrong. I haven't tasted it yet, so I hope it is edible.


  1. Trisha F.
    This is amazing pound cake.


<p>.I would like to thank all the members who have been so kind as to write a review for my recipes. I am unable to respond to anyone. Thanks for trying them. <br />You can contact me at dorel34 at Use the @ sign and no spaces.</p>
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