Russian Pound Cake
This decadent Cherry Walnut Pound Cake is a delightful treat bursting with vibrant cherries and crunchy walnuts, all encased in a rich and buttery crumb. The tender texture of this cake makes it an ideal dessert to enjoy on a lazy afternoon with a cup of tea or coffee. The sweet and tart flavors of the maraschino cherries meld perfectly with the nutty undertones of the walnuts, creating a harmonious balance of flavors in each indulgent bite. Perfect for gatherings or special occasions, this pound cake is sure to impress your family and friends with its impressive presentation and delectable taste.
— Constant Cookbook
Ingredients
- 4 cups all-purpose flour
- 1 teaspoon baking powder
- 12 ounces (1½ cups) unsalted butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 3 cups granulated sugar
- 10 eggs
- 1 teaspoon vanilla extract
- 2 (10-ounce) jars maraschino cherries, drained, stems removed and quartered
- 2 cups walnuts, chopped
Instructions
- 1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. (Note #1: The recipe my mom got specifically states not to use a Bundt pan for this cake. Most likely because it rises too much and a Bundt pan would be too small for this much batter plus the rise. Note #2: If you're using a dark non-stick pan, lower the oven temperature by 25 degrees F for both baking stages.)
- 2. In a medium bowl, whisk together the flour and baking powder; set aside.
- 3. Cream the butter and cream cheese on medium-high speed until light and fluffy, about 3 minutes. With the mixer still running, add in the sugar and continue to beat, scraping down the sides of the bowl as needed, for another 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Add the vanilla and mix to combine. Reduce the mixer speed to low and gradually add the flour mixture; beat until combined. Use a rubber spatula to give it a final mix to make sure all of the flour is incorporated.
- 4. Add 1/3 of the batter to the tube pan and then sprinkle with half of the cherries and half of the walnuts. Cover with another 1/3 of the batter and then sprinkle with the remaining cherries and walnuts. Top with the remaining batter and use a rubber spatula to smooth the top. Bake in preheated oven for 1 hour, then reduce the temperature to 325 degrees F and bake for an additional 45 minutes. Cake will be golden brown and a thin knife or skewer inserted in center will be clean.
- 5. Cool in pan for 10 minutes and then turn out onto a cooling rack or platter and let cool. Serve at room temperature. Wrap cake well in plastic wrap and store at room temperature or in refrigerator for up to 5 days. Wrapped in plastic and then foil, and stored in a freezer bag, cake can be frozen well.
Cook Time
1H45M
Prep Time
PT30M
Yield
16 to 20 servings
Nutrition
- Calories: 705 kcal
- Carbohydrate Content: 91 g
- Protein Content: 10 g
- Fat Content: 34 g
- Saturated Fat Content: 15 g
- Cholesterol Content: 163 mg
- Sodium Content: 88 mg
- Fiber Content: 2 g
- Sugar Content: 54 g
- Serving Size: 1 serving
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