Ingredients
Units
Scale
- 1 lb butter
- 3 cups sugar
- 6 eggs
- 4 cups flour
- 1/4 cup cherry juice
- 1/2 cup buttermilk
- 1–1/2 tsp almond extract
- 1/4–1/2 cups mini chocolate chips (semi-sweet)
- 2 8–oz jars of marchino cherries, chopped
Instructions
- Drain the cherry juice into a measuring cup. Reserve 1/2 cup.
Chop the cherries into quarters. Add flour and coat well. Set aside. - Cream the butter and sugar in a large mixer.
- Add the eggs and almond extract. Mix.
- Add the flour and juice/buttermilk alternately. Mixing well.
- Stir in the mini chocolate chips and finally, the chopped cherries (gently).
- Pour into a bundt pan and bake at 300 for approx. 1 hour and 45 minutes. Or until a knife inserted, comes out mostly clean. Cool for 15 minutes in the pan and then turn out onto a cake platter. Cool and then drizzle with buttermilk glaze.
- Buttermilk glaze: Pour 2 T of the reserved cherry juice into a bowl along with 2 T buttermilk. Add 2 cups of confectioners sugar, 4 T of melted butter and 1/2 tsp almond extract. Mix well and pour over top of pound cake, once cooled.
Notes
You can add finely chopped cherry pieces to the glaze for a pretty presentation.
Mini chocolate chips can be sprinkled on top of the glaze for a different look.
