Cherry Pound Cake

A classic cherry pound cake, dense and rich with cherry almond flavour. Enjoy with tea or coffee and freezes well.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16
Author Selena Bruni Eprile


  • 1 cup butter , softened
  • 2 cups granulated sugar
  • 5 eggs
  • 2 tsp almond extract
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup evaporated milk or whole milk
  • 2 cups maraschino cherries , quartered, well drained
  • Icing sugar



  1. Preheat oven to 350 °F (180 °C). Grease and flour a 12-cup (3 L) Bundt or tube pan.
  2. Beat butter, sugar, eggs and extract in large bowl on low speed of stand mixer or electric mixer until blended, then on high speed 5 minutes until light and fluffy.

  3. Combine flour, baking powder and salt in medium bowl.
  4. Add dry ingredients alternately with milk/ evaporated milk to creamed mixture, mixing lightly after each addition.

  5. Fold in cherries.
  6. Turn batter into greased and floured 12-cup (3 L) Bundt or tube pan.
  7. Bake in preheated oven for 55 minutes.
  8. Cover loosely with foil; continue baking 10-15 minutes, until toothpick inserted in centre comes out clean.

  9. Let cool in pan for 5 minutes; invert cake onto cooling rack and let cool completely.
  10. Dust with icing sugar just before serving.

Recipe Notes

Variation: Chocolate Chip Pound Cake: Omit almond extract and use regular or miniature chocolate chips instead of cherries.

*Adapted from