Cherry Pound Cake

This is one of my favorite recipes from my collection of Southern Living Cookbooks. I just love the cherry flavor and pink color. The original recipe calls for cream cheese frosting, but I think that’s just too rich. I prefer a little icing made from powdered sugar, maraschino cherry juice and milk. This is such a cute cake to make for Valentines Day or Easter.

Cherry Pound Cake

Category: Cakes & Pies, DESSERTS

Cherry Pound Cake


  • Cake:
  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 large eggs
  • 1 (6 oz) jar of red maraschino cherries, drained & chopped (keep juice for icing)
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla
  • 3 3/4 cups flour
  • 1/4 tsp salt
  • 3/4 cup milk
  • 2 drops red food coloring
  • Icing:
  • 2 cups powdered sugar
  • 1 TBS cherry juice
  • 1-2 TBS milk


  1. Preheat oven to 300 degrees. Grease & flour a 10 inch tube pan.
  2. Beat butter and shortening until creamy. Gradually add sugar and beat for several minutes. Add eggs, one at a time, until yellow disappears.
  3. Add in chopped cherries & flavorings.
  4. Measure out flour and place in a bowl. Add in the salt.
  5. Mix milk with red food coloring.
  6. Add the flour mixture to the butter mixture, alternating with milk, beginning & ending with the flour mixture. Mix at low speed until blended after each addition.
  7. Pour batter into prepared pan.
  8. Bake at 300 degrees for 1 hour & 45 minutes or until a toothpick comes out clean.
  9. Cool pan on a wire rack. After about 30 minutes, carefully remove from the pan.
  10. While cake is cooling prepare the icing. Combine the ingredients and whisk until smooth. You want the icing to be a little thick so it will form drips down the cake.



Original recipe for the Southern Living 1995 Annual Recipes. I also color the frosting with a bit of red food coloring.

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