Cherry and White Chocolate "Perfect Pound Cake"

Right as we left Strasbourg, cherries were coming into season. I bought a huge amount of them, and since I knew we wouldn't be able to make our way through all of them, I decided to try a quick bread with cherries. I also needed to use up some white chocolate we received as a gift, so I thought I'd throw that in there too. The result? An easy and adaptable pound cake with lots of flavor. Thanks to Food is Luv for the foundation of the "Perfect Pound Cake!"


A friend of mine requested the recipe after having some, and she then passed the recipe on to others, who used dark chocolate. They loved it that way too...feel free to substitute whatever fruits and chocolate works for you! I also tried this as a muffin, and it worked great. Just adjust the time in the oven until they are baked through.

Cherry and White Chocolate "Perfect Pound Cake"
adapted from Food is Luv


1 stick (1/2 cup) unsalted butter, at room temperature
1 1/2 cups sugar
3 eggs
1 egg yolk
1 1/2 cups cake flour, measured and sifted**
1/4 teaspoon salt
1/2 cup heavy cream
1 teaspoon vanilla
1/4-1/2 cup pitted and chopped fresh cherries (depending on how much you like cherries...)
1/4 cup chopped white chocolate
flour

Butter and flour a 9" loaf pan. Make sure to tap out any excess flour.

In a bowl, whisk together the flour and salt and set aside. combine the cream and vanilla in a cup and set aside. Put the cherries and chocolate in a bowl, sprinkle with a little bit of flour (to help the cherries not sink to the bottom of the cake) and mix until everything is covered in a light coating of flour. Set aside

In the bowl of an electric mixer fitted with the paddle attachment (or with a handheld mixer), cream together the butter and sugar until the mixture becomes pale, light and fluffy. Add the eggs and yolk, one at time, making sure each one is well incorporated before adding the next. Add the flour in three batches, alternating with the cream, beginning and ending with the flour. Mix until everything is well incorporated but do not over mix. Add the cherries and chocolate (holding a handful out to sprinkle on top) and stir just enough so that it's mixed in completely.

Pour the batter into the loaf pan and smooth out the top with a rubber spatula. Sprinkle with the leftover cherries and chocolate. Put the loaf pan in a COLD oven. Turn on the oven to 350 degrees and bake for 60 - 70 minutes, until a cake tester comes out clean.

Cool in the pan, on a wire rack for 5-10 minutes. Invert and cool completely on wire rack before serving.

**I used all-purpose flour and went with Baking Bites suggestion of taking 2 tablespoons of flour out per cup of all-purpose flour as the substitution. It seemed to work for me!

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