Cherry Pound Cake Recipe

Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by greasing them with butter and lining them with parchment paper. This ensures that the cakes will come out of the pans easily after baking.
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will help to evenly distribute the leavening agents in the batter. Set the bowl aside for later.
3. Cream the Butter and Sugar:
In a large bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy. This step is crucial for the cake’s texture, as it incorporates air into the batter, resulting in a light, tender crumb.
4. Add the Eggs and Vanilla:
Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. Be sure to scrape the sides of the bowl to make sure everything is well incorporated.
5. Combine the Dry and Wet Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix gently until just combined. Finally, fold in the sweet cherry puree, ensuring it’s fully incorporated into the batter without over-mixing.
6. Bake the Cakes:
Divide the batter evenly between the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cakes as oven times can vary, but this should give you a golden, springy cake.
7. Cool the Cakes:
Allow the cakes to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. This step is essential to prevent the frosting from melting when applied.
8. Make the Cherry Frosting:
While the cakes are cooling, make the frosting. In a large bowl, beat the softened butter until creamy. Gradually add the sifted powdered sugar, one cup at a time, until fully incorporated. Then, mix in the cherry puree and vanilla extract. If the frosting is too thick, add 1-2 tablespoons of heavy cream until you reach your desired consistency. The frosting should be smooth and easy to spread.
9. Assemble the Cake:
Now that the cakes are cooled and the frosting is ready, it’s time to assemble the cake. Place one layer of the cake on a serving plate. Spread a thin layer of cherry jam over the top, followed by a generous layer of cherry frosting. Add a handful of halved cherries on top of the frosting. Repeat this with the remaining layers, finishing with frosting on the top layer.
10. Decorate the Cake:
Frost the top and sides of the cake with the remaining cherry frosting. For a beautiful finishing touch, decorate with fresh cherries and dark chocolate shavings. The contrast between the vibrant red cherries, the white frosting, and the dark chocolate creates a visually stunning dessert.
11. Chill and Serve:
Chill the cake in the refrigerator for at least 30 minutes to allow the frosting to set and the flavors to meld together. This also makes the cake easier to slice.