So, my intent was to make a Cherry Rum Cake. After all, it is cherry season. And it's always rum season. However, Ol' Mother Hubbard here got to my cupboard and I was out of rum . . . and rum extract. Phooey. And a trip to the store was not going to happen today, unlike this cake - which did happen today. Without rum, I was left to my devices (the cherry-pitter) and (slightly against my will) I used almond extract instead of rum. Not that it isn't delicious .. . .it's quite wonderful. Give it a whirl.
Cherry Almond Pound Cake
Ingredients:
1/2 Cup Butter
1 and 1/2 Cups Cup Sugar
1 and 1/2 Cups Flour + 2 TB
3 Eggs, room temp.
1/2 Cup Sour Cream
1/2 Cup Sour Cream
1/8 Teaspoon Baking Soda
1/8 Teaspoon Salt
1/2 Teaspoon Vanilla
1/2 Teaspoon Almond Extract
1 and 1/2 Cups Cherries (washed, pitted and quartered)
Please Note: This recipe makes 1 standard loaf of pound cake.
Please Note: This recipe makes 1 standard loaf of pound cake.
Step 1: Preheat your oven to 325 degrees Fahrenheit. Grease and flour 1 loaf pan. Set aside.
Step 2: You will want your butter slightly cold for this recipe - so take it out of the fridge and let sit for 30 minutes. Meanwhile, wash, pit and quarter the cherries. Place them into a bowl along with the 2 Tablespoons of flour. Gently mix with a spoon until all the cherries are coated. This will prevent your cherries from sinking to the bottom of the cake while baking. Set aside.
Step 2: You will want your butter slightly cold for this recipe - so take it out of the fridge and let sit for 30 minutes. Meanwhile, wash, pit and quarter the cherries. Place them into a bowl along with the 2 Tablespoons of flour. Gently mix with a spoon until all the cherries are coated. This will prevent your cherries from sinking to the bottom of the cake while baking. Set aside.
Step 3: Grease and flour your favorite loaf pan. As well, preheat the oven to 325 degrees Fahrenheit.
Step 4: In the bowl of a mixer, add the butter and sugar and beat until well creamed. Add the eggs, one at a time and mix until well blended.
Step 5: Measure out the flour, soda and salt. Stir to combine. Add to the butter/egg/sugar mixture and stir until just blended.
Step 6: Add the fresh cherries, the Vanilla and the Almond extract to the batter and fold until barely combined.
Step 7: Bake at 325 degrees Fahrenheit for 90 minutes. Let fully cool before removing from pan.
Serving Suggestions: Serve slices of pound cake with any of the following:
- cherry sauce
- whipped cream
- sprinkling of powdered sugar
- spread a slice with butter
- vanilla glaze
Serving Suggestions: Serve slices of pound cake with any of the following:
- cherry sauce
- whipped cream
- sprinkling of powdered sugar
- spread a slice with butter
- vanilla glaze
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