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Cherry Pound Cake

This is a classic loaf pound cake updated with the addition of sweet dried cherries. Its buttery flavor and moist crumb make for an excellent cake and the cherries add a lovely brightness. What makes this cake even sweeter is that the food processor does all the work. We know we will make this again and again, and we’re looking forward to trying different types of dried fruit — think blueberries, strawberries, apricots, etc.!

Cherry Pound Cake

7 oz. butter, softened (14 tbs.)
7¼ oz. golden caster sugar (1 cup)
7 oz. all-purpose flour, plus a little more for tossing the dried cherries
2 tsp. baking powder
4 medium or 3 large eggs
1 tsp. vanilla extract
2 oz. dried cherries (scant ½ cup)
6 tbs. jam (we used sour cherry)

Heat the oven to 375°F. Grease an 8½” loaf pan.

Place the butter, sugar, flour, baking powder, eggs, and vanilla in a food processor and cream together. Toss the dried cherries with a little flour to coat them, then stir into the batter by hand.

Spread the batter in the prepared pan, smooth the surface and bake for 50 minutes, or until a tester comes out clean. Leave to cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Melt the jam in a small saucepan and spread over the top of the cake. Leave to set before slicing.

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