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.
GATHER:
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.
LET’S GET TO IT:
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.
the hungry mum 
I’ve made something like this with cherries from my Mum’s tree in France but the cardamon….. YUM! Totally adding that next time
Ok, you win the most-exotic-use-of-fruit award! Puts my frozen berries to shame 😉
Oh this cake looks divine! Love the cherry and cardamon combo, yum 🙂
Thanks Swah 😉 It vanished in the blink of an eye so the flavour combo must have worked!
Looks so yummy!
Ta Mike – I reckon you’re right on the money!
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? 😃
A cherry tree! How wonderful. Damn those pesky birds.
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!
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.
i never tried the combo cherry&cardamon, but this one looks amazing! You did great!
Thanks so much! It doesn’t sound like it would work, but it somehow does.
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!
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.
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!
Excellent – thanks, will try in summer.
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!
First time for everything! You could absolutely use fresh cherries here. I often use frozen berries as fresh are soooo dear.
And bonus, frozen are available all year around.
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!
I agree! Maybe we need another name for non-rectangular pound cake – circular cake? Kilo cake? #dunno
Reblogged this on global_food.
wow wow wow. That is one beautiful cake! But I have to say, I’m in love with that platter, too!
Never cooked with cardamom, but this looks so tender and yummy! (and love your plate!)
Thanks! This platter gets quite the work out in my kitchen 😉 Cardamom adds a wonderful taste to sweet and savoury.
I love cardamon but I’m yet to bake with it. This has inspired me, so yummy!
Thanks! I think it is always good to use something a bit unexpected in cakes 😉
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!
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 🙂
I think this cake looks fantastic. A piece of this and a dollop of cream and I’d be a happy woman.
Oh, aren’t you lovely? Thanks – sending cyber cake your way 😉
Cherry ~ cardamom :0 definitely need to try it!!
You really do – you’ll be glad you did!
I love the idea of combining cherries and pound cake. It sounds and looks delicious!
Thanks! Hope you get to try it. Enjoy the rest of your week.
Looks delish! i love cherries, so thank you for sharing!
Oh, thanks Pat! This cake would be right up your alley if you love cherries 😉
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!) 🙂
Now I want Sara Lee pound cake w sultanas 😁
Yum!! I can’t believe you used frozen fruit.. I’d be scared that it would (The cake mix) come out too soggy..
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 😉
My ohh my! and with frozen berries? Lush!
yum yum. I’ll have to try that one!!
Thanks Sophie! Hope you do.