5 from 1 vote
Chocolate Chip Cherry Pound Cake
Author: Nancy @ Foodie Chicks Rule
  • 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
  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.

Recipe 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.