Russian Pound Cake

Russian Pound Cake

Servings 16 to 20 servings
Prep 30 minutes
Cook 1 hour 45 minutes
Total 2 hours 15 minutes
Course:Dessert
Cuisine:American
Author: Michelle

A traditional cake made with cherries

Ingredients:

  • 4
    cups
    all-purpose flour
  • 1
    teaspoon
    baking powder
  • 12
    ounces
    unsalted butter, at room temperature
    ((1½ cups))
  • 8
    ounces
    cream cheese
    (at room temperature)
  • 3
    cups
    granulated sugar
  • 10
    eggs
  • 1
    teaspoon
    vanilla extract
  • 20
    ounces
    jarred maraschino cherries, drained, stems removed and quartered
  • 2
    cups
    walnuts
    (chopped)

Directions:

  1. 1. Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan; set aside. (Note #1: The recipe my mom got specifically states not to use a Bundt pan for this cake. Most likely because it rises too much and a Bundt pan would be too small for this much batter plus the rise. Note #2: If you're using a dark non-stick pan, lower the oven temperature by 25 degrees F for both baking stages.)
  2. 2. In a medium bowl, whisk together the flour and baking powder; set aside.
  3. 3. Cream the butter and cream cheese on medium-high speed until light and fluffy, about 3 minutes. With the mixer still running, add in the sugar and continue to beat, scraping down the sides of the bowl as needed, for another 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Add the vanilla and mix to combine. Reduce the mixer speed to low and gradually add the flour mixture; beat until combined. Use a rubber spatula to give it a final mix to make sure all of the flour is incorporated.
  4. 4. Add 1/3 of the batter to the tube pan and then sprinkle with half of the cherries and half of the walnuts. Cover with another 1/3 of the batter and then sprinkle with the remaining cherries and walnuts. Top with the remaining batter and use a rubber spatula to smooth the top. Bake in preheated oven for 1 hour, then reduce the temperature to 325 degrees F and bake for an additional 45 minutes. Cake will be golden brown and a thin knife or skewer inserted in center will be clean.
  5. 5. Cool in pan for 10 minutes and then turn out onto a cooling rack or platter and let cool. Serve at room temperature. Wrap cake well in plastic wrap and store at room temperature or in refrigerator for up to 5 days. Wrapped in plastic and then foil, and stored in a freezer bag, cake can be frozen well.

Nutrition:

Calories: 705kcal
Fat: 34g
Saturated fat: 15g
Cholesterol: 163mg
Sodium: 88mg
Potassium: 185mg
Carbohydrates: 91g
Fiber: 2g
Sugar: 54g
Protein: 10g
Vitamin A: 17.4%
Vitamin C: 0.2%
Calcium: 6.4%
Iron: 13.6%

Did you make this recipe?

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