Donna Hay cherry and cardamom pound cake

1 Jun

The Hungry Mum - Donna Hay cherry pound cake

I always thought pound cakes were heavy, rectangular-shaped items. I have long loved pound cake and have fond memories of eating frozen Sara Lee pound cake with sultanas at my nana’s house (nana wasn’t a baker, bless).

Then I saw my guru Donna Hay had made a pound cake in a circular shape and my mind.was.blown. #easilyImpressed

It amped this cake from something your nana would serve, to a dish fit to be served to people other than grandchildren.

I will confess to using frozen, rather than fresh, cherries that were specified in the original. If you want to use the real McCoy be my guest – just pit them and halve them.

As usual I reduced the amount of sugar, and I added my cardamom to the cake rather than sprinkiling it on top a la Ms Hay’s version.

The Hungry Mum - Donna Hay cherry caradomom pound cake


120 grams softened butter

250 grams frozen cherries

1 1 /2 cups plain flour sifted with

1 teaspoon baking powder

2 eggs

2/3 cup sugar

½ cup milk

1 teaspoon vanilla

2 cardamom pods, crushed in a mortar and pestle.


Preheat oven to 160 and grease a 26cm round fluted tart tin – line the base with non-stick paper.

In bowl of electric mixer beat butter, sugar and vanilla until light and fluffy.

Turn off engine, scrape down bowl with spatula, then add eggs one at a time.

With mixer on low add in cardamom, flour mixture, then milk, beating until well combined, in two lots.

Scrape into tin then smooth the top with a butter knife.

Gently press in cherries to the batter.

Bake for 27-35 minutes, depending on your oven (I always err on the lesser time when baking).

Cool in tin for ten minutes before removing to wire rack to cool completely.

IThe Hungry Mum - Donna Hay cherry & cardamom pound cake


45 Responses to “Donna Hay cherry and cardamom pound cake”

  1. Julie June 1, 2015 at 1:01 am #

    I’ve made something like this with cherries from my Mum’s tree in France but the cardamon….. YUM! Totally adding that next time

    • thehungrymum June 1, 2015 at 1:50 am #

      Ok, you win the most-exotic-use-of-fruit award! Puts my frozen berries to shame 😉

  2. Swah June 1, 2015 at 1:11 am #

    Oh this cake looks divine! Love the cherry and cardamon combo, yum 🙂

    • thehungrymum June 1, 2015 at 1:41 am #

      Thanks Swah 😉 It vanished in the blink of an eye so the flavour combo must have worked!

  3. Mike June 1, 2015 at 2:52 am #

    Looks so yummy!

    • thehungrymum June 1, 2015 at 6:19 am #

      Ta Mike – I reckon you’re right on the money!

      • Mike June 1, 2015 at 1:26 pm #

        I’d love to try that but I see our cherry tree is being picked clean by some thieving birds! Don’t they know we put bird seed out for them? 😃

      • thehungrymum June 2, 2015 at 11:36 am #

        A cherry tree! How wonderful. Damn those pesky birds.

  4. atasteofmadess June 1, 2015 at 3:37 am #

    I have never made a pound cake (I don’t even think I have tried one before!) but I think this needs to change! This looks amazing!

    • thehungrymum June 1, 2015 at 6:18 am #

      Let this be your introduction to a world of delish pound cake 😉 It is a cake for all seasons and you will never get sick of it.

  5. crendina June 1, 2015 at 7:30 am #

    i never tried the combo cherry&cardamon, but this one looks amazing! You did great!

    • thehungrymum June 4, 2015 at 11:35 am #

      Thanks so much! It doesn’t sound like it would work, but it somehow does.

  6. Laura @ Feast Wisely June 1, 2015 at 7:41 am #

    I have two big jars of cherries that I pickled in spice at Christmas – this could be a way for me to use some of them!

    • thehungrymum June 1, 2015 at 7:58 am #

      wow, you’re very amazing! Pickling your own cherries is so impressive! Hope you do use some for this cake, bet it would taste divine.

      • Laura @ Feast Wisely June 1, 2015 at 9:45 pm #

        It’s really easy with some vinegar and spices – check out my recipe post from December and I’m sure you’ll give it a go when cherries are in season!

      • thehungrymum June 2, 2015 at 9:27 am #

        Excellent – thanks, will try in summer.

  7. Chez @ Chez Moi June 1, 2015 at 8:20 am #

    I don’t think I’ve ever eaten cherries in a cake but this sounds great. I usually only eat cherries fresh and didn’t even know that you could get them frozen. This opens up a world of possibilities!

    • thehungrymum June 1, 2015 at 8:51 am #

      First time for everything! You could absolutely use fresh cherries here. I often use frozen berries as fresh are soooo dear.

      • Chez @ Chez Moi June 1, 2015 at 8:59 am #

        And bonus, frozen are available all year around.

  8. Von June 1, 2015 at 11:07 am #

    I always thought pound cakes were rectangular too! :O I’ve always made mine rectangular as well even since I found out it doesn’t have to be- it just doesn’t feel right to me when it’s not haha yours looks amazing!

    • thehungrymum June 4, 2015 at 11:34 am #

      I agree! Maybe we need another name for non-rectangular pound cake – circular cake? Kilo cake? #dunno

  9. fabulousfannyjr June 1, 2015 at 11:13 am #

    Reblogged this on global_food.

  10. chef mimi June 1, 2015 at 12:41 pm #

    wow wow wow. That is one beautiful cake! But I have to say, I’m in love with that platter, too!

  11. Rhonda Sittig June 1, 2015 at 1:20 pm #

    Never cooked with cardamom, but this looks so tender and yummy! (and love your plate!)

    • thehungrymum June 2, 2015 at 11:38 am #

      Thanks! This platter gets quite the work out in my kitchen 😉 Cardamom adds a wonderful taste to sweet and savoury.

  12. bitsofnice June 1, 2015 at 9:59 pm #

    I love cardamon but I’m yet to bake with it. This has inspired me, so yummy!

    • thehungrymum June 2, 2015 at 11:34 am #

      Thanks! I think it is always good to use something a bit unexpected in cakes 😉

  13. Jasline @ Foodie Baker June 2, 2015 at 4:41 am #

    Ooooh I love Sara Lee pound cakes too, bring back so much fond memories! I’ll definitely need to grab so cardamom, it will be such an amazing spice to add to a cake!

    • thehungrymum June 2, 2015 at 9:27 am #

      Between you and me, I used to love eating the Sara Lee cake while still frozen #weird Def try this cake, you’ll be glad you did 🙂

  14. Maureen | Orgasmic Chef June 2, 2015 at 11:40 am #

    I think this cake looks fantastic. A piece of this and a dollop of cream and I’d be a happy woman.

    • thehungrymum June 4, 2015 at 11:32 am #

      Oh, aren’t you lovely? Thanks – sending cyber cake your way 😉

  15. Elizabeth June 2, 2015 at 11:58 am #

    Cherry ~ cardamom :0 definitely need to try it!!

    • thehungrymum June 11, 2015 at 4:10 am #

      You really do – you’ll be glad you did!

  16. Francesca June 2, 2015 at 1:07 pm #

    I love the idea of combining cherries and pound cake. It sounds and looks delicious!

    • thehungrymum June 2, 2015 at 11:09 pm #

      Thanks! Hope you get to try it. Enjoy the rest of your week.

  17. patfbarnes June 2, 2015 at 2:15 pm #

    Looks delish! i love cherries, so thank you for sharing!

    • thehungrymum June 2, 2015 at 11:32 pm #

      Oh, thanks Pat! This cake would be right up your alley if you love cherries 😉

  18. Lorraine @ Not Quite Nigella June 3, 2015 at 9:53 am #

    Hehe I’m the same! I always thought that they were rectangular and that was from the Sara Lee pound cake (yep with sultanas too!) 🙂

    • thehungrymum June 7, 2015 at 12:16 pm #

      Now I want Sara Lee pound cake w sultanas 😁

  19. Mariposaoro June 3, 2015 at 10:23 pm #

    Yum!! I can’t believe you used frozen fruit.. I’d be scared that it would (The cake mix) come out too soggy..

    • thehungrymum June 3, 2015 at 11:38 pm #

      I pretty much always bake with frozen berries, and I have never had an issue with it.Many recipes advise using the fruit frozen when adding it to the mix 😉

  20. FreeFlowFoodie June 4, 2015 at 8:10 am #

    My ohh my! and with frozen berries? Lush!

  21. Sophie June 4, 2015 at 8:14 am #

    yum yum. I’ll have to try that one!!


  1. Cherry and Cardamon Cake | Fly 'n Cook - June 29, 2015

    […] In addition to eating them fresh, I also love trying new recipes such as this cake. […]

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