Cherry Pound Cake – Bundt Cake

This is a delicious cherry-pound cake with pistachios. Made in a bundt pan, this rich, moist cake loaded with red glace cherries and green pistachio nuts makes it the perfect Christmas cake. Using my light and airy vanilla cake recipes as a base with sour cream for a tender crumb.

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Pound cake is a classic dessert known for its rich, buttery flavor and dense, moist texture. Traditionally made with a simple combination of butter, sugar, eggs, and flour, it’s a versatile cake that pairs well with a variety of flavors and toppings. Its simplicity allows it to be a perfect canvas for creativity, making it an ideal choice for those looking to add a personal touch to their baking.

For the holiday season, why not elevate your traditional pound cake by making a Cherry and Pistachio variation? This delightful twist brings together the sweetness of cherries and the nutty crunch of pistachios, creating a cake that’s not only delicious but also visually stunning. The vibrant red of the cherries and the green of the pistachios offer a festive look, making it a perfect addition to any holiday table. The flavors complement each other beautifully, with the tartness of the cherries balancing the rich, buttery cake, and the pistachios adding a subtle, earthy note.

Whether served plain, dusted with powdered sugar, or topped with a light glaze, Cherry and Pistachio Pound Cake is sure to impress your family and friends, making it a festive and flavorful treat for the holidays.

Why make this pound cake recipe

• Rich and Moist Texture: The inclusion of sour cream in the batter provides a rich, moist texture that keeps the cake tender and flavorful. Sour cream adds a subtle tang and creaminess, ensuring every bite is soft and delicious.
• Balanced Flavors: The combination of sweet glace cherries and nutty pistachios creates a perfect balance of flavors. The cherries add bursts of sweetness, while the pistachios provide a satisfying crunch and earthy note, making the cake both flavorful and interesting.
• Warm Spice Undertones: A hint of cinnamon and nutmeg spices adds warmth and depth to the cake, enhancing its overall flavor profile. These spices complement the sweetness of the cherries and the richness of the pistachios, giving the cake a comforting, homey feel.
• Versatile Presentation: This cake is beautiful enough to serve at special occasions, thanks to the decorative glaze and garnishes. The option to bake it in a Bundt or loaf pan also makes it versatile for various presentations, whether for a casual family dessert or a festive celebration.

Ingredients and substitutes

• All-purpose flour – Yes, this cake needs no special cake flour or otherwise. Just plain old all-purpose flour works just as well. If self-raising flour is all you have, use it, but reduce the baking powder and baking soda by half.
• Butter – You need butter in this recipe to hold the fruit together; oil won’t give you that firm texture.
• Sour Cream – Gives the cake that soft, moist texture as well as a soft, tender crumb to the cake. If you can’t find sour cream, you can use cream cheese or yogurt as well.
• Eggs – Always use large eggs when baking. A large egg should be around 50 to 60 grams in weight.
• Glace cherries – I am using only red glace cherries this year, as I could not find any green ones. I looked everywhere for it. If you do find, use a mixture of both red and green. It looks so much prettier.
• Pistachio – I paired the cherries with pistachio because they are green and work well in contrast to the red cherries. But any other nuts will work just as well. You can use almond, cashews, hazelnuts, or macadamia.

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Step-by-step: Pistachio Cherry Pound Cake

• Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a 10-cup Bundt pan, ensuring all surfaces are well-coated to prevent sticking.

• Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes using a hand mixer or stand mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined, avoiding overmixing.
• Add Pistachios and Cherries: Gently fold in the chopped pistachios and glace cherries until evenly distributed throughout the batter.
• Bake the Cake: Pour the batter into the prepared loaf pan or Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top begins to brown too quickly, cover it loosely with aluminum foil during the last 15-20 minutes of baking.
• Cool the Cake: Allow the cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
• Dust with powdered sugar (optional). Slice and enjoy the Pistachio Cherry Pound Cake with tea or coffee. This cake is perfect for special occasions or as a delightful everyday treat.
• Prepare the Glaze (Optional): In a small bowl, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth and pourable. Adjust the consistency by adding more milk if too thick or more sugar if too thin. Drizzle the glaze over the cooled cake. Garnish with additional chopped pistachios and halved glace cherries for a festive look.

Tips for Success

• Use Room Temperature Ingredients: Make sure the butter, eggs, and sour cream are at room temperature before mixing. This helps create a smooth batter and ensures the cake bakes evenly.
• Properly Prepare the Pan: Grease and flour your loaf or Bundt pan thoroughly, reaching all the crevices. This prevents the cake from sticking and allows for easy removal. You can also use a non-stick baking spray with flour for extra assurance.
• Pat Dry the Cherries: Pat the glace cherries dry with a paper towel before adding them to the batter. This helps prevent them from sinking to the bottom and keeps the batter from becoming too moist.
• Fold Gently: When adding the pistachios and cherries to the batter, fold them in gently using a spatula. Overmixing can deflate the batter, leading to a dense cake.
• Check for Doneness: Use a toothpick to test the cake’s doneness. Insert it into the center of the cake; if it comes out clean or with just a few crumbs, the cake is done. If it comes out wet, bake for a few more minutes and check again.
• Cool Before Glazing: Allow the cake to cool completely before drizzling with the glaze. A hot cake can cause the glaze to melt and slide off, leading to a less appealing appearance.
• Store Properly: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. The cake can also be frozen, wrapped tightly, for up to 3 months.
• Adjust Spice to Taste: Feel free to adjust the amount of cinnamon and nutmeg based on your preference. You can add a bit more for a stronger spice flavor or reduce them for a milder taste.

• All about fruitcakes – tips, storage, and more
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Frequently asked questions

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