This week is birthday week. In August, our three boys celebrate birthdays in the same week, literally two days from each other. Every year we have celebrated them together with a fun birthday trip. Last year, we went to Florida and this year we plan to take our first family road trip to South Dakota to see Mt. Rushmore and the Badlands. Because we will not be having an actual birthday party, we had my parents over for some cake. Cherry Poundcake to be specific. It was delicious, sweet, so crumbly and yummy and perfect after a day of hauling wood in the backyard.
Disclosure
Published August 12, 2022
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To Bundt or not to Bundt
Last week, while at a fun stop at Goodwill, I found a gem on the shelf and brought it home to love and care for. This Pampered Chef stoneware Bundt pan was for sale for $6.99 and with a $5 loyalty points added to the total, I paid a whopping $1.38 for this beauty. Literally. I was actually giddy, just ask Matthew. Speaking of Matthew, today as this post gets published is his 10th birthday! I cannot believe our little-baby-Matthew-guy is 10!
I mean seriously, Matthew was just the cutest baby! He had this head of black fluffy hair that fell out and came in blond and these BIG eyes that took everything in, all of the time. This kid missed nothing going on around him and still needs to know what is happening to everyone all the time. I cannot believe this little Matthew is going to be 10! Happy birthday buddy!!!
I am always sneaking pictures of him now, because Matthew HATES having his picture taken. Whenever we look at pictures, he is always blurry from running away or just the back of his head. Sometimes I can get a picture of him before he notices. Oh, the joys. But seriously, this kid is SO smart, funny and is an amazing artist.
But now, onto Cherry Poundcake! By the next morning, there was hardly any left for breakfast cake. Yes, cake is good for breakfast, one has to eat it in the morning with coffee before the four kids gets up for the day as they will scavenge and eat everything. If you are looking for another recipe for cake, click the link below for a Vanilla Pound Cake recipe!
Cost breakdown for this Cherry Poundcake
3 cups sugar $0.87
Parkay, 3 sticks $2.82
3 cups flour, sifted twice $0.45
6 eggs $1.62
1 Tbsp cherry extract $0.77
The total cost to make this Cherry Poundcake is $6.53.
This price was from August 2022.
Recipe
Ingredients for Cherry Poundcake
3 cups sugar
Parkay, 3 sticks softened
3 cups flour, sifted twice
6 eggs
1 Tbsp cherry extract
Directions for Cherry Poundcake
1. Firstly, preheat the oven to 350 degrees Fahrenheit.
2. Secondly, grease an angel food pan or Bundt cakepan with non-stick spray and then set aside. I found this Pampered Chef Stonewear Bundt Cakepan at our local Goodwill for 6.99, and I had a $5.00 reward to use, making this cakepan only $1.38!!! What a DEAL!
3. In the bowl of a KitchenAid mixer, pour 3 cups of sugar. If needed, sift the sugar to eliminate any clumps as this does occur and can then make clumps in the Cherry Poundcake batter.
4. Cut the Parkay sticks into 1/4-inch chunks and then add the Parkay chunks to the sugar in the KitchenAid mixer. To do this, open the butter wrapper and cut in half, lay the halves down and cut in half again lengthwise. Then slice 1/4-inch pieces off and place the pieces into the mixer bowl.
5. Mix the Parkay on LOW until no chunks remain and the sugar mixture looks like scrambled eggs.
6. Crack the 6 eggs into a separate clear measuring cup before adding to the mixer bowl to make sure there are no shells, then add them one-at-a-time to the sugar mix. DO NOT OVER MIX.
7. Add 1 Tablespoon cherry extract and then mix well on low. I am sorry for the blurry image. Seriously, my camera has an issue lately with focus and we are trying to figure it out. (Deep sigh)
At $1.56 for each fluid ounce, the cost does add up.
Each 2-ounce bottle cost $3.11 on Amazon, with each Tablespoon costing $0.77.
Sift the flour TWICE
8. Sift the flour twice through a strainer on wax paper before adding to the mixer bowl.
9. Add the twice-sifted flour in 1/2-cup increments until all 3 cups is mixed in well to the batter.
10. Spoon the Cherry Poundcake batter into the prepared Bundt cakepan.
11. Using a knife, remove any air by dragging the knife through the batter around the Bundt cakepan and then jiggle the pan slightly to release any remaining air.
Bake the cake
12. Finally, bake the Cherry Poundcake at 350 degrees Fahrenheit for 80 minutes.
Remove the Bundt cakepan from the oven and rest to cool 10 minutes before removing the Cherry Poundcake from the pan onto a wire rack to cool completely.
Slice and enjoy!
~Monica
Cherry Poundcake Recipe
Cherry Poundcake Recipe
Equipment
- KitchenAid Mixer
- Spatula
- Bundt Cakepan
Ingredients
- 3 cups Sugar
- 3 sticks Parkay softened, cubed
- 6 Eggs
- 1 Tbsp Cherry Extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease Bundt cakepan with non-stick spray and then set aside.
- In the bowl of a KitchenAid mixer, pour 3 cups of sugar. If needed, sift the sugar to eliminate any clumps.
- Cut the Parkay sticks into 1/4-inch chunks and then add the Parkay chunks to the sugar in the KitchenAid mixer.
- Mix the Parkay on LOW until no chunks remain and the sugar mixture looks like scrambled eggs.
- Crack the 6 eggs into a separate clear measuring cup before adding to the mixer bowl to make sure there are no shells, then add them one-at-a-time to the sugar mix. DO NOT OVER MIX.
- Add 1 Tablespoon cherry extract and then mix well on low.
- Sift the flour twice through a mesh strainer on wax paper before adding it to the mixer bowl.
- Add the twice-sifted flour in 1/2-cup increments until all 3 cups is mixed in well to the batter.
- Spoon the Cherry Poundcake batter into the prepared Bundt cakepan.
- Using a knife, remove any air by dragging the knife through the batter around the Bundt cakepan and then jiggle the pan slightly to release any remaining air.
- Finally, bake the Cherry Poundcake at 350 degrees Fahrenheit for 80 minutes.
- Remove the Bundt cakepan from the oven and rest to cool 10 minutes before removing the Cherry Poundcake from the pan onto a wire rack to cool completely.
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