This cherry pound cake is soft and tender on its own, but we've paired it with a rich coconut cream cheese frosting to make a dessert that everyone will love!
– 3 sticks (339 g) unsalted butter – 3 cups (600 g) sugar – 5 large egg – 3 cups (375 g) all purpose flour – ½ teaspoon (2 g) baking powder – ⅔ cup (146g) cherry juice – Drained/reserved maraschino cherries – ⅓ cup milk (80g) – 1 teaspoon (4 g) vanilla – 1 ½ teaspoons (6g) cherry extract – 2 sticks (1 cup) (226g) unsalted butter – 1 ½ teaspoons (6g) coconut extract – 1 teaspoon (4g) vanilla extract – 6 to 6 ½ cups ( 747g) powdered sugar – pinch salt – 14 oz (396g) package – 6 Marachino Cherrie
Ingredients
Grease and flour a tube pan. Next to lowest, lower the oven rack. Pre-heat oven to 350.Mix the flour and baking powder in a separate basin and put aside.
Using the paddle attachment on your mixer, cream the butter. Then, gradually add the sugar and continue to beat for three to five minutes, until the mixture is frothy and light.
Incorporate the eggs by adding them one at a time and combining them after each addition.Milk, cherry juice, vanilla extract, and cherry extract should be mixed together in a small basin.
When the butter, sugar, and egg mixture is being mixed on low speed, add the flour mixture in alternating fashion with the milk mixture. This should be done while the butter, sugar, and egg mixture is being mixed.
With the dry components, start and finish the process. The dry ingredients were added three times, while the liquid ingredients were added twice.Stir in the maraschino cherries that have been chopped.
Put batter into a bundt or tube pan that has been made. At 350 degrees, bake for 1 hour and 10 minutes, or until a toothpick comes out clean or with only a few crumbs on it.
Approximately eight cups of batter can be made using this recipe.The cake should be allowed to cool for approximately ten minutes in the pan before being removed and placed on a wire rack.
Put the butter in the bowl and mix it in until it's smooth.Cut up the cream cheese and add it to the mixture. Beat it with the butter until it is well mixed and smooth.
Vanilla and coconut extractsSlowly beat in powdered sugar until smooth. Avoid beating above medium pace or for too long. Beat longer to soften icing.
Refrigerate briefly if it becomes too soft to pipe.Use chilled frosting. When overly soft, refrigerate for 10-15 minutes until desired consistency is reached.
Story 1
..................................................