Pound cake is always a favourite for afternoon tea. So take things one step further and serve up this delicious maraschino cherry pound cake that your guests are sure to love!
Maraschino cherry pound cake
- 500g butter
- 500g castor sugar
- 8 large eggs
- 560g cake flour
- 10ml (2 tsp) baking powder
- 10ml (2 tsp) vanilla extract
- 100g maraschino cherries, chopped
- 250g sugar
- 250ml (1 cup) water
- 50ml maraschino cherry syrup
Preheat the oven to 180°C. Grease 2 large or 12 small loaf tins.
Mix the butter and sugar in a mixing bowl and slowly add the eggs one at a time, beating well after each addition. Add the flour, baking powder, vanilla and cherries and mix well.
Divide the dough between the loaf tins and bake for about 30 minutes (same amount of time for large or small cakes).
To make the syrup, combine all the ingredients in a saucepan. Stir over low heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes.
Once the cake is ready, remove from the oven and rest for 10 minutes. Pour the hot syrup over the cake and leave to cool on a rack.
Slice and serve with whipped cream (optional) and extra maraschino cherries.