Cherry Orangeade Pound Cake
If you find that you are short the half cup cherry juice from jar of maraschino cherries, simply add more orange juice concentrate to make up the difference in this classic cake. My father, the second Yankee Chef, still adhered to the old adage when making pound cake, "1 pound flour, 1 pound sugar, 1 pound butter and a dozen eggs." I remember it coming out truly delicious, but all I could eat was just 1 slice. Try this recipe instead. Although I couldn't cut out much in the way of sugar in order for the classic, firm texture to stay true to form, this recipe is still a great addition to any cake card you have on file.
For 8 people
- Nonstick cooking spray
- 1 1/2 sticks(3/4 cup) butter or margarine, softened
- 2 cups sugar
- 5 eggs
- 3 cups flour
- 1/2 cup frozen orange juice concentrate, thawed
- 1/2 cup cherry juice
- 1 (10-ounce)jar maraschino cherries, stemmed
- 3/4 cup powdered sugar
- 3 tablespoons frozen orange juice concentrate, thawed
Cherry Orangeade Pound Cake Directions
- Grease a 12-cup bundt pan pan with nonstick cooking spray; set aside. Preheat oven to 350-degrees F.
- With an electric mixer, beat butter and sugar until smooth. Beat in eggs, one at a time, until well incorporated. Add half the flour, beat well, add orange juice and beat well. Add remainder of flour, beating well and lastly the cherry juice, beating once again until smooth.
- Fold in cherries until evenly distributed. Pour into prepared pan and bake 45-55 minutes, or until is is cracked on top and feels firm to the touch in the center portion of the cake ring. Remove from oven to cool slighty before carefully running a knife around the outer edge and inner ring to help loosen. Carefully invert onto serving plate or platter to completely cool.
- Meanwhile for the glaze, whisk together powdered sugar with orange juice concentrate. Pour over cooled cake and serve.