Cherry Delicious Pound Cake
Pound cake never tasted so cherri-licious, it will make a lovely addition to your holiday dessert tray.
1 (21-ounce) can or 2 cups cherry pie filling
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon almond extract
2 1/2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup solid vegetable shortening
3/4 cup milk
4 large eggs
- Purée cherry filling; pour into a saucepan. Combine cornstarch and sugar. Add to purée; mix well. Cook, stirring constantly, over low heat until thick and bubbly. Stir in almond extract. Set aside to cool.
- Combine flour, sugar, baking powder and salt; mix will with electric mixer. Add shortening; mix on low speed for 2 minutes. Scrape down bowl; mix 2 minutes. Combine milk and eggs; add in thirds to shortening mixture, scraping bowl often. Mix on low speed 5 minutes.
- Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch baking pans. Using a pastry bag, pipe 1/3 cup cherry purée over batter in each pan; swirl cherry mixture through batter. Divide remaining batter evenly between pans. Pipe an equal portion of remaining cherry purée over batter in each pan; swirl through batter.
- Bake in a preheated oven at 350°F (175°C) 40 to 45 minutes, or until golden brown and wooden pick inserted near center comes out clean. These cakes freeze well.
Makes 3 loaves; 10 slices per cake.
Recipe and photograph are provided courtesy of the Cherry Marketing Institute.