… from the Perspectives’ Kitchen
How you doin’? There is something about the magic of food in Italy that somehow makes everything tastes better. This is a recipe for Cherry Pound Cake that puts the fruit as the feature of this old family tradition.
With a combination of cherries, vanilla and almonds it makes this simple cake perfect for any occasion. What could go wrong?
If cherries are out of season substitute with blueberries, raspberries, blackberries or cranberries. I’ve been known to add in a 1/4 cup of chocolate chunks—you can’t go wrong with chocolate chips!
Prep time: 25 minutes
Bake time: 65 to 80 minutes
Cool time: 30 to 45 minutes
Yield: 6 to 8 servings
1 stick (1/2 cup) unsalted butter, plus 1 tablespoon (for almonds)
1 cup granulated sugar
1 cup Greek yogurt (full fat)
3 large eggs (room temperature)
2 teaspoons pure vanilla extract
1-1/4 teaspoons almond extract
1-3/4 cups all-purpose flour, plus 2 tablespoons, divided
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2-1/2 heaping cups fresh cherries, pitted (see ChefSecret)
1/4 cup sliced almonds
1/4 cup confectioners’ sugar, for dusting
ChefSecret: Frozen cherries can be used in place of fresh. Thaw completely, squeeze in a kitchen towel to drain any excess liquid and toss in flour before adding to the batter. If using a metal loaf pan, double pan it.
Quip of the Day: “If you can’t think of a word say I forgot the English word for it. That way people will think you’re bilingual instead of an idiot.”
Do you have a question or comment? Send your thoughts to email@example.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
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©PERSPECTIVES/The Consulting Group, LLC, 2023
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