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cherry almond pound cake


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Step 1

Grease and flour a tube pan. Preheat oven to 325 degrees F

Step 2

In a separate bowl whisk the cake flour, salt, and baking powder to combine. Set aside for later.

Step 3

Cream the butter with the paddle attachment in your mixer, gradually add the sugar and mix until lightened in color and fluffy 4-5 minutes.

Step 4

Add the eggs one at a time blending after each until the yellow of the yolk is blended.

Step 5

Add the almond extract to the cup of whipping cream.

Step 6

With the mixer on low speed, add the flour mixture alternately with the whipping cream. Begin and end with the dry ingredients. Add the dry ingredients three times and the whipping cream twice. After the last addition, mix just until blended.

Step 7

Scoop one cup of the batter into a small bowl. Combine the 1/3 cup of Cherry preserves/jam, cherry extract, and red coloring gel (optional- add to reach desired color). Stir until uniform in color.

Step 8

Alternate layers of almond batter and cherry batter into the prepared tube pan or bundt pan. I did three layers of almond batter with two layers of cherry batter in between. (Alter however you like). Run a knife through the batter 2-3 times to help with the swirling.

Step 9

Bake at 325 degrees for approximately 60-65 minutes or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.

Step 10

This makes approximately 8 cups of batter.

Step 11

Allow to cool in the pan for about 10 minutes before turning out onto serving plate.

Step 12

Combine sugar, milk, almond extract, and a pinch of salt in a small bowl and stir until smooth. Add additional milk a few drops at a time if needed to reach desired consistency.

Step 13

Drizzle over the pound cake. (I spooned mine into a piping bag with the tip snipped away for more control- you could do the same with a ziplock bag.)

Step 14

For a pop of color, garnish with cherries.