Cherry Poundcake Recipe

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.

cherry poundcake cooling in Bundt pan

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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!

The Pampered Chef Bundt cakepan

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!

Recipe

Ingredients

3 cups sugar
Parkay, 3 sticks softened
3 cups flour, sifted twice
6 eggs
1 Tbsp cherry extract

ingredients for cherry poundcake on countertop

Directions

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.

Parkay mixed with sugar in KitchenAid mixer bowl

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)

add cherry extract to mixture

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.

place dollops of cherry poundcake into prepared Bundt pan

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.

swirl a butter knife in cherry poundcake batter in Bundt cakepan

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.

cherry poundcake cooling in Bundt cakepan

Slice and enjoy!
~Monica

Cherry poundcake on plate

Cherry Poundcake Recipe

Cherry Poundcake Ingredients

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.
3. In the bowl of a KitchenAid mixer, pour 3 cups of sugar. If needed, sift the sugar to eliminate any clumps.
4. Cut the Parkay sticks into 1/4-inch chunks and then add the Parkay chunks to the sugar in the KitchenAid mixer.
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.
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.
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 slice

Published by Monica's Scratch Kitchen

I have not always had the skills to cook and bake from scratch. As a young wife, I bought every meal frozen or boxed and presented it to my husband with a flourish, believing myself a decadent cook. As our budget shrunk, and our family grew, I looked for ways to stretch our money to nourish our kids with the best for their hungry appetites. Hoping to find recipes and meals that they would love to eat. Through the last 5 years, I have learned so many cooking and baking lessons, and experienced many wins and failures. Come along with me on this journey as I share my recipes that work, how to make them on the cheap, and my tips and tricks to get my kids to eat homemade deliciousness! I will also share updates to our house that we have done in the last year since our move. With one income, we do most of the work ourselves and with amazing family and friends to help out, cutting costs but keeping style and money in the bank! I am a wife and mother of 3 boys and 1 princess. When I was a kid, I remember being asked what I wanted to be or do when I grew up. My response was, "a mom", and I am proud to grow up and be a mom to 4 amazing kids! Samuel is 11, Matthew is 8, Levi is 4, and Elliana is almost 2. We have been blessed to have kids who love to explore foods, to try new recipes, and enjoy helping us around the house. With 4 kids, you better believe they help clean! My husband Tyler and I have been married almost 13 years. We love our kids, we love outdoors, camping, canoeing, grilling, watching movies, and just hanging out making memories. A few years ago I gifted Tyler with his own "menu" book, where we write meals and foods we have loved to eat. Weekly our family decides what our meals will be and I make up a grocery list with what we need. It literally is my favorite chore! I love to shop, so shopping for food on a budget is my biggest win! Thank you for taking the time and visiting my site, Subscribe so you do not miss a post! Keep coming back to hear about new recipes, updates on our home, fun times with our kids, and how to make homemade deliciousness! ~Monica

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