Rose Mary's Maraschino Pound Cake

3
Rose Mary Mogan

By
@cookinginillinois

This is another dessert item that was featured at a Community gathering. The cake was very well received, and every one loved it. You will need to use at least a 12 cup bundt pan to bake this one. I just added additional cherry halves & shredded coconut to the top to add a little color. It is hard to resist this dessert, but I did manage to let every one else enjoy as I watched. The cherry Liqueur added an in depth cherry flavor to the batter. I know you will love this cake. I made this one using my 16 cup cake pan, and I used 4 cups of flour to create a large cake. Butter also adds flavor.

Rating:

★★★★★ 3 votes

Comments:
Serves:
12-16 depending on appetites
Prep:
35 Min
Cook:
1 Hr 30 Min
Method:
Bake

Ingredients

  • 3 stick
    butter, room temperature
  • 3 c
    sugar
  • 3-4 c
    all purpose flour
  • 1/2 c
    cherry liqueur or cherry juice
  • 1/4 c
    evaporated milk
  • 1 Tbsp
    almond extract
  • 1 tsp
    vanilla extract
  • 6 large
    eggs, room temperature
  • 10 oz
    jar maraschino cherries,chopped ( use juice for cake if no cherry liqueur
  • 8 oz
    cream cheese, softened to room temperature
  • CHERRY FROSTING

  • 1 stick
    butter room temperature
  • 8 oz
    cream cheese
  • 1 box
    powdered sugar
  • 1 jar(s)
    10 maraschino cherries, chopped &drained

How to Make Rose Mary's Maraschino Pound Cake

Step-by-Step

  1. Preheat oven to 325 degrees F. Spray bundt pan generously with cooking spray or I prefer to use Baker's Joy, (I call it my man in the can) Smile
  2. Cream butter,& cream cheese in mixing bowl, then gradually add sugar, and beat until light and airy. At least 10 to 15 minutes. Then add eggs one at a time beating well after each addition.
  3. Gradually add flour a little at a time alternating with milk and liqueur or cherry juice. Beat well until well mixed. Add in chopped Cherries and extracts and beat till blended.
  4. Pour batter into prepared pan, and bake in preheated 325 degree F. oven and bake for 1 hour and 30 minutes to 1 hour 30 minutes or until toothpick inserted into center of cake comes out clean.
  5. Note you can divide batter between 2 loaf pans if desired, and lessen baking time about 10 to 20 minutes, but check to make sure cake is done.
    Frost cake with Cream Cheese frostingby beating ingredients together, Add 1 jar of chopped cherries drained to cream cheese frosting, and stir to mix, add 1 1/2 teaspoon cherry liqueur or cherry extract, stir to mix and frost cake. Garnish with additional cherry halves and shredded coconut if desired.
  6. PLEASE NOTE: IF YOU DO NOT HAVE A 16 CUP BUNDT PAN, THEN ONLY USE 3 1/2 CUPS FLOUR

Printable Recipe Card

About Rose Mary's Maraschino Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American




Show 18 Comments & Reviews

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