clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chip Cherry Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews


Units Scale
  • 1 lb butter
  • 3 cups sugar
  • 6 eggs
  • 4 cups flour
  • 1/4 cup cherry juice
  • 1/2 cup buttermilk
  • 11/2 tsp almond extract
  • 1/41/2 cups mini chocolate chips (semi-sweet)
  • 2 8oz jars of marchino cherries, chopped


  1. Drain the cherry juice into a measuring cup. Reserve 1/2 cup.
    Chop the cherries into quarters. Add flour and coat well. Set aside.
  2. Cream the butter and sugar in a large mixer.
  3. Add the eggs and almond extract. Mix.
  4. Add the flour and juice/buttermilk alternately. Mixing well.
  5. Stir in the mini chocolate chips and finally, the chopped cherries (gently).
  6. 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.
  7. 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.


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.