Cherry Pound Cake with Pistachios

Preheat the oven to 350°F / 177°C/ Gas Mark 4
Grease and dust with flour an (8-inch) or 6-cup bundt pan.
Alternatively, you can also use an 8 x 2-inch round pan or 9 x 4-inch loaf pan.
Dry ingredients - In a bowl, combine flour, baking powder, baking soda, salt, and spices- set aside.
Cherries - Add 2 tablespoon flour to the cherries - set aside
In the bowl of a stand mixer with the paddle attachment cream the butter, sour cream, and sugar until light and fluffy.
Pro tip - make sure the butter is at room temperature so it creams well and not get lumpy
Next, add the eggs one at a time making sure each is well incorporated.
Pro tip - adding room-temperature eggs one at a time will prevent the batter from curdling.
Add the flour and milk in three additions. Then add the cherries and the chopped pistachios. Combine well.
Pro tip - do not overmix at this point. The flour coating the fruit works as the glue holding on to the batter. Overmixing will cause the flour to blend into the batter and therefore sink to the bottom.
Pour into the prepared baking pan. Bake in the preheated oven on the middle rack for 60 to 70 minutes until a skewer inserted in the center comes clean
Cool in the pan for 10 minutes then invert onto a cooling rack and cool completely.
Dust with powdered sugar (optional). Enjoy!

Ingredients