View online edition


Cherries on Top… well as inside a pound cake that elevates an everyday favorite to one reserved for special occasions.

by Jean Hecker

My birthday is this month and I always try to find a new cake recipe to make. My all-time favorite cake has always been the Milky Way Cake. Its gooey rich chocolate flavor is at the top of my list and is always a big hit with friends and family.

This year I found a Cherry Almond Pound Cake recipe that looks incredible. My dad always loved my Cream Cheese Pound Cake and I have a feeling that he would have liked this one, too.

Cherry Almond Pound Cake
Oven to 350 degrees F. Butter and flour tube pan to prepare for batter.

2 cups almond flour
1/3 cup +1 tbsp fine cornmeal
1/2 cup all purpose flour
1 1/4 cup sugar
3/4 tsp baking powder
1/4 tsp salt
4 large eggs
1 cup unsalted butter, melted
2 tsp vanilla extract
Zest of 1 lemon
8 ounces fresh putted cherries
1/4 cup finely sliced almonds

Place all dry ingredients in large bowl and whisk together.

In another bowl, combine eggs,butter, vanilla, zest and whisk until smooth.

Pour wet into dry ingredients and stir to combine. Put 2/3 of cherries into batter and pour into pan. Place rest of cherries on top, press into batter and top with sliced almonds.

Bake for 55 to 60 minutes until a toothpick in center comes out clean. Remove from oven and let stand in pan for 15 minutes, then remove and let cool completely before service.

Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.

Food for Thought