Cherry Pound Cake: an old-fashioned cake recipe that may not be light, but definitely is flavorful

Cherry Pound Cake

This Cherry Pound Cake recipe is very old but very flavorful. Pound cake is fairly dense but quite nutritious due to the eggs, very like a bundt cake but smaller--it's typically baked in a loaf pan. You can freeze one cake for a later occasion, if you wish.

1 cup butter

1 cup sugar

3 oz boiling water

3 oz milk

3 eggs

3 cups flour (less ¼ cup to coat cherries)

½ tsp nutmeg

2 tsp baking powder

1 cup glacé cherries, sliced in half and dredged in flour

1 cup unsweetened coconut (shredded)

½ tsp almond flavoring, optional

Grease two 8 x 4” loaf pans and line with parchment. Place pans of water on bottom rack and preheat oven to 300° F.

Cream butter and gradually add sugar, beating until light and fluffy. Stir in boiling water until well blended and then add milk. Add 1/3 of the flour, then 1 egg, beating well after each addition. Repeat twice more, adding nutmeg and baking powder to last flour addition. Stir only to blend. Fold in coconut and cherries.

Spread carefully in pans. Bake at 300° F for about 1 ¼ - 1 ½ hours. Add additional water to pans if necessary.

Let cakes set for 15 – 20 minutes before turning out on a rack to cool.