Maraschino Cherry Pound Cake

Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup maraschino cherries, chopped
• 1/4 cup maraschino cherry juice
• 1/2 cup powdered sugar
• 2 tablespoons maraschino cherry juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture alternately with the sour cream. Fold in the cherries and 1/4 cup cherry juice.
3. Pour batter into the prepared pan. Bake for 50 to 60 minutes in the preheated oven. Cake is done when it springs back to the touch.
4. In a small bowl, mix together the powdered sugar and 2 tablespoons cherry juice to make a glaze. Drizzle over cooled cake.

Interesting Facts

• The pound cake gets its name because it traditionally used a pound each of butter, sugar, eggs, and flour.
• Maraschino cherries are candied cherries that have been soaked in a brine made from marasca cherries.
• Maraschino cherries originated in Croatia and are named after the Marasca cherry.