ALMOND MARASCHINO POUND CAKE

By Foodiewife

Ingredients

• VANILLA GLAZE:
• 1 Cup Butter (2 sticks)
• 2 1/4 cups sugar
• 6 eggs
• 3 cups sifted flour (I prefer cake flour, but it’s not necessary)
• 1/2 tsp. salt
• 1/4 tsp. soda
• 1 cup Sour Cream
• 1 tsp. pure vanilla
• 1 tsp. almond extract
• 1/2 to 3/4 cup chopped marachino cherries
• 3/4 cup chopped almonds or pecans or other nuts
• I chop raw whole almonds
• 2 cups powdered sugar
• 1 tsp. vanilla
• 2 tablespoons melted butter
• add enough milk or water to make the glaze the consistency you desire for drizzling over the cake. Mix until nice & smooth

Details

Adapted from justgetoffyourbuttandbake.com

Preparation

Step 1

Cream butter – add sugar gradually – beat until light. Add eggs, one at a time, beating after each. Sift flour, salt and soda – add to batter alternately with the Sour Cream. Add flavorings. Grease 2 large loaf pans heavily or cover with wax paper on bottom of pan.. You can also use a 10 inch bundt pan if desired, instead of the 2 large loaf pans. Bake for 1 hour at 350 degrees for loaf pans and 1 hour 20 minutes for bundt pan, or until done. Cool in pan for about 10 minutes before removing to wire rack to cool.