Cherry Almond Pound Cake
"This moist, tender Cherry Almond Pound Cake has such a delicious combination of flavors. It's the perfect summertime cake!..."
INGREDIENTS
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3 sticks (339 g) unsalted butter, softened
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3 cups (600 g) sugar
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5 large eggs, room temperature (place in a bowl of warm water to speed up the process if needed)
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3 cups (342 g) cake flour, (not self-rising) *See Notes for Substitution
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1/2 teaspoon (2 g) baking powder
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1/2 teaspoon salt
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1 cup (232 g) heavy whipping cream (do not whip)
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1 tablespoon (12 g) almond extract
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1/3 cup (90g) Cherry Jam/Preserves
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3/4 teaspoon (3g) Cherry Flavoring (We used Watkins brand) or a teaspoon Cherry Jell-O Powder (We used preserves+ Watkins Cherry Extract)
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1 cup of reserved cake batter
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*Red Coloring Gel- Optional- to reach desired shade of red.
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1 cup powdered sugar (sifted)
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1 Tablespoon Milk (adjust amount as needed for desired consistency)
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1/2 Teaspoon Almond Extract (Adjust amount to your liking)
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pinch of salt
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*Fresh Cherries for Garnish (optional)
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