Cherry Pound Cake with Pistachios
Coooking Temperature: 350°F / 177°C/ Gas Mark 4
Calories: 25
Adjust Servings Here: 10 servings
Description
A deliciously rich, moist cherry fruitcake recipe uses red glace cherries and green pistachio nuts to make it Christmasy. Using my light and airy vanilla cake recipes as a base with sour cream for a tender crumb.
Ingredients
Cake batter
- 1 cup (227 g) Butter unsalted, room temperture
- 1½ cup (300 g) White sugar
- 4 large Eggs
- 2 cup (250 g) All-Purpose Flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ½ tsp Mixed spices (optional)
- ¼ tsp freshly grated nutmeg (optional)
- 1 cup (230 g) Sour Cream
- 2 tsp Vanilla extract
- 1 tsp Almond extract (optional)
- 1 cup (170 g) Glace Cherries (red, green - preferably both) dusted with 2 tbsp flour
- 1 cup (123 g) Pistachio chopped
Instructions
- 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.1 cup Butter, 1½ cup White sugar, 4 large Eggs, 2 tsp Vanilla extract, 1 tsp Almond extract
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.2 cup All-Purpose Flour, 1 tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt, ½ tsp Mixed spices, ¼ tsp freshly grated 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.1 cup Sour Cream
- Add Pistachios and Cherries: Gently fold in the chopped pistachios and glace cherries until evenly distributed throughout the batter.1 cup Glace Cherries , 1 cup Pistachio
- 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 it is too thick or more sugar if it is too thin. Drizzle the glaze over the cooled cake. Garnish with additional chopped pistachios and halved glace cherries for a festive look.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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