– 3 sticks (339 g) unsalted butter, softened – 3 cups (600 g) sugar – 5 large eggs, room temperature – 3 cups (342 g) cake flour – ½ teaspoon (2 g) baking powder – ½ teaspoon salt – 1 cup (232 g) heavy whipping cream – 1 tablespoon (12 g) almond extract – ⅓ cup (90g) Cherry Jam/Preserves – ¾ teaspoon (3g) Cherry Flavoringor a teaspoon Cherry Jell-O Powder – 1 cup of reserved cake batter – *Red Coloring Gel – 1 cup powdered sugar – 1 Tablespoon Milk – ½ Teaspoon Almond Extract – Fresh Cherries for Garnish (optional)
Grease and flour a tube pan. Preheat oven to 325°F.Mix cake flour, salt, and baking powder in another bowl. For later.Slowly add sugar to butter with paddle attachment and mix until light and fluffy, 4-5 minutes.
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Each time you add an egg, mix it in until the yellow of the yolk is smooth.The almond flavour should be added to the cup of whipped cream.
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With the mixer on low, alternate flour and whipping cream. Start and finish with dry ingredients. Add dry ingredients three times and whipping cream twice. Mix until mixed after the last addition.
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Put one cup of batter in a small bowl. Mix ⅓ cup cherry preserves/jam, cherry extract, and optional red colouring gel (to get desired colour). Stir to colour uniformity.
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Layer almond and cherry batter in the tube or bundt pan. Two cherry batter layers between three almond batter layers. Change as you please. Make whirling easier by cutting the batter 2-3 times.
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Bake for 60–65 minutes at 325 degrees until a toothpick comes out clean or with a few crumbs. Check in around 1 hour because baking times vary. Cover loosely with aluminium foil if the cake top darkens.
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About 8 cups of batter.Let cool in pan for 10 minutes before transferring to platter.Stir sugar, milk, almond extract, and a pinch of salt in a small bowl until smooth.
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Adding a few drops of milk may help achieve desired consistency.Pour over pound cake. I spooned mine into a piping bag with the tip clipped for extra control, but you could use a ziplock bag.Cherry garnish adds colour.
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