Cherry Poundcake Recipe
The BEST and most delicious recipe to make a Cherry Poundcake that is moist with a crispy and amazingly scrumptious crust.
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.