The Cherry On Top

Cherry pound cake reminds of afternoon visits spent chatting over tea with women I love and admire.I am sure we all have recipes that remind of us people, this cake will always bring to mind certain people.There is no other woman I love or admire more than my Mom, Maria. I dedicate this recipe to her in honour of Mother’s Day becuase she is my rock and made me who I am today, she is the cherry on top!cherry pound cake the perfect tea cake

Classic Cake

Cherry Pound Cake is a classic tea cake dotted with luscious red maraschino cherry bits and the aroma of sweet almond.I have tested this recipe many times to get it just right, dense and buttery rich with just the right amount of sweetness. I use a silicone bundt pan to bake it in, this makes getting it out of the pan in one piece so much easier. 

cherry pound cake the perfect tea cake

Tea Time

Perfect to slice up and enjoy with your mother or girl friends over tea served in a china cup. Celebrate your Mom or the special women in your life, invite them over for a tea party and appreciate them for being in your life. Happy Mother’s Day to all!

Cherry Pound Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
A classic cherry pound cake, dense and rich with cherry almond flavour. Enjoy with tea or coffee and freezes well.
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

If Cherry pound cake is not your thing, try this moist and beautiful Easy Peach and Blueberry Cake .