Almond Pound Cake with Cherry Glaze

By Laken

Ingredients

• 2 1/2 cups sifted cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups unsalted butter, at room temperature
• 2 cups sugar
• 6 large eggs
• 3/4 cup buttermilk
• 1 1/2 teaspoons almond extract
• CHERRY GLAZE
• 4 ounces dried cherries
• 1 cup port wine
• 2 tablespoons sugar
• 8 ounces cherry preserves

Preparation

Step 1

Preheat the oven to 350 degrees. Butter a 10-by-4-inch tube pan. Dust lightly with flour and shake out any excess.

In a large bowl, stir together the flour, baking powder, baking soda and salt to mix well. In another large bowl, combine the butter and sugar and, using an electric mixer, beat until creamy and fluffy, about 2 minutes. Add the eggs one at a time, beating thoroughly after each addition.

Add the flour mixture to the egg mixture, 1/3 at a time, alternating with 1/3 of the buttermilk and beating thoroughly after each addition. Finally, beat in the almond extract. Pour the batter into the prepared pan, tapping pan gently to release any air bubbles. Bake until the top is golden brown and a toothpick inserted in the center comes out nearly clean, 50 to 55 minutes.

Transfer to a wire rack and let cool in the pan for 15 minutes, then turn out of the pan, slipping a knife between edges of the cake and the pan to loosen any stuck edges. Turn the cake right side up and let cool while you make the glaze. (If making ahead, cover loosely and store in a cool, dry place.)

To make the glaze: In a small saucepan over medium-high heat, combine dried cherries, port and sugar and bring to a boil. Cook, stirring often, until the sugar dissolves. Stir in the preserves, reduce the heat to low, and simmer until thickened, 6 to 7 minutes. (If making ahead, let cool, cover, and store in the refrigerator. Reheat with 1 to 2 tablespoons water.)
To serve: Drizzle the cake with the cherry glaze. Cut into slices and place on dessert plates. If desired, spoon creme anglaise around the base and serve at once.