Cherry Nut Pound Cake

"This pound cake is so moist and delicious! My mother gave me the recipe, and I just had to post it here. My husband is not a big fan of desserts, but he just loves this cake."
 
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Ready In:
1hr 10mins
Ingredients:
9
Serves:
12
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ingredients

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directions

  • Cream the butter and sugar together.
  • Add the eggs one at a time, mixing after each one.
  • Add sour cream, vanilla, and remaining ingredients.
  • Mix just until moist.
  • Pour into a greased 10" round pan.
  • Bake at 350° for one hour.

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Reviews

  1. I made this cake for the holidays it was very moist and delicious, I will be making it for the next year, it is a keeper !!!!
     
  2. this is a auperb cake; so moist and yummy, I used pecans, just because thats all i had, and baked it in two loaf pans, so i could put one in the freezer for later.
     
  3. Fantastic cake recipe Leeannr...I made this today with frozen, drained cherries that I had vacum-packed with sugar syrup in my freezer from last summer, instead of the maraschino cherries, and that worked very well, I also added 1/4 tsp almond extract...this cake had a very nice texture, very moist, and tasted excellent...I will try it with blueberries next time....another winner Leeannr! Thanks so much for posting...KC :-)
     
  4. This is great! My new dd is a marachino cherry fanatic so when I saw this recipe I just had to make it. She loved it (duh!) and so did the rest of us. I'm thinking though that a chocolate glaze would make this really decadent!
     
  5. Great recipe! I think this recipe also can be very versatile. I baked this cake without adding the nuts and it was very good. It was moist and held together very well. I think this cake could be good also without the cherries and nuts as just a butter cake.
     
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