There is nothing simpler than a pound cake. I love all my different Nordicware Bundt pans to give them a more glamorous look. Your definition of “glamorous” may be a bit different than mine. Doesn’t take much for me.

I made this beautiful cake in the tiered heart shaped Bundt pan. It gives the appearance of being three layers but it is only a bundt…falls out like a champ if it is well sprayed.

Back in the day, it was Crisco smeared in the pan and then a bit of flour. That sure was messy and that Crisco lingered forever. It was hard to wash off even with soap. Let’s don’t mention the flour everywhere.

This is the basic pound cake with a twist. You have three sticks of butter, 3 cups of sugar, 3 cups of flour, 5 eggs, some Sprite or 7 up and some cherries and maraschino cherry juice. Check out the recipe below and I have some great pound cakes on this site…too many to mention. Use my search key.

This pan is great for Valentine’s but the cake is great anytime.

Yield: 12 SLICES

CHERRY POUND CAKE

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Buttery pound cake with some cherry flavor and cherry bits throughout the cake

Prep Time 15 minutes

Cook Time 1 minute 50 seconds

Total Time 16 minutes 50 seconds

Ingredients

CAKE

• 3 sticks butter (4 oz) room temp
• 3 cups sugar
• 5 large eggs
• 3 cups all purpose flour
• 1 tap salt
• 1/2 cup Sprite or 7-up
• 1/4 cup cherry juice
• 1/2 cup finely chopped cherries

ICING

• 1/2 stick butter
• 1/4 cup milk
• 3 1/2 cups confectioners sugar
• 1/4 cup cherry juice

Instructions

CAKE

Preheat oven 325 degrees. Prepare Bundt pan with a heavy spray of nonstick spray with flour.

Measure flour and salt in a medium bowl. Set aside.

Combine Sprite or 7-up with Cherry juice. Set aside.

Beat butter and sugar 5-6 minutes, stopping to scrape down sides with a spatula. The mixture will be almost white.

Add eggs, one at a time, mixing well after each.

Slow the mixer and slowly begin adding the flour, one cup at a time, and alternating with the Sprite/7-up mixture.

Fold in cherries. Spoon into Bundt pan. Bake about 50 minutes and test with a skewer to see if the middle is done. May need to bake a few more minutes if not.

Cool in pan about 10 minutes before flipping onto the plate. Cool completely before icing.

ICING

In a medium pot, add butter and melt. Pour in milk and bring to a boil.

As soon as it boils, begin whisking in confectioner's sugar, one cup at a time.

Add cherry juice. After cooling for about 3-4 minutes, begin pouring over pound cake.

Garnish with cherries.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 524Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 88mgSodium: 123mgCarbohydrates: 113gFiber: 1gSugar: 88gProtein: 6g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

“There is no exercise better for the heart than reaching down and lifting people up.”

–John Albert Holmes