Bajan Pound Cake with Cherries | Christmas Puddin’
Votes: 4
Rating: 4
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Enjoy this lovely pound cake cold with hot tea or a tall glass of milk. We loved the addition of maraschino cherries and wished we would have added more (we only added about 20 chopped cherries). A yummy cake – my husband has already requested it for his birthday!
Servings Prep Time
10″ cake 20 minutes
Cook Time
45 minutes
Servings Prep Time
10″ cake 20 minutes
Cook Time
45 minutes
Bajan Pound Cake with Cherries | Christmas Puddin’
Votes: 4
Rating: 4
You:
Rate this recipe!
Print Recipe
Enjoy this lovely pound cake cold with hot tea or a tall glass of milk. We loved the addition of maraschino cherries and wished we would have added more (we only added about 20 chopped cherries). A yummy cake – my husband has already requested it for his birthday!
Servings Prep Time
10″ cake 20 minutes
Cook Time
45 minutes
Servings Prep Time
10″ cake 20 minutes
Cook Time
45 minutes
Ingredients
  • 3 cups all-purpose flour
  • 2 Tbsp baking powder
  • 1 1/2 cups sugar
  • 2 cups butter , softened
  • 6 eggs
  • 1 cup milk
  • 1 Tbsp vanilla extract
  • pinch salt
  • maraschino cherries , chopped
Servings: cake
Units:
Instructions
  1. Preheat oven to 350F. Sift flour and baking powder together. Set aside.
  2. In a standing mixer, cream sugar and butter together. Then, beat in eggs, one at a time, until well incorporated.
  3. Beat in half the flour mixture. Combine the milk and vanilla extract in a small bowl. Add the half milk mixture to the batter. Then beat in remaining flour. Finally, beat in the last of the milk mixture. Make sure to scrape the sides.
  4. Optional: Fold in chopped cherries.
  5. Pour batter into a greased bundt pan (or other desired pans). As I mentioned, this quantity almost overflowed from my 10 inch pan, so you might be better off planning to divide it between a couple of different pans.
  6. Pour batter into a greased bundt pan (or other desired pans). As I mentioned, this quantity almost overflowed from my 10 inch pan, so you might be better off planning to divide it between a couple of different pans.
  7. Bake for about 45 minutes or until tester comes out clean. (You will probably have to bake for less time if you use smaller pans).
Recipe Notes

NOTE: This recipe makes a lot of batter, so you may want to divide it into more than one pan, even if you use the 10″ bundt. You’ll see in our pics it threatened to overflow… but luckily didn’t. If you decide to live on the edge, like us, just put a cookie sheet under the cake to save you the trouble of a messy clean up.

NOTE: The more cherries you use, the more batter you will have and the more likely it will be that you will require several pans.

VERY IMPORTANT: Let cakes come to room temperature in pans, then unmold. If you don’t, you’ll regret it. This cake is very crumbly when warm!!