Tart Cherry Half-Pound Cake | Midwest Living

Tart Cherry Half-Pound Cake

Tart Cherry Half-Pound Cake

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  • Makes: 10 servings
  • Prep 30 mins
  • Bake 1 hr
  • Cool 2 hrs

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A half pound of each primary ingredient is what gives this cake its name. Tart cherries and a sweet icing make it perfect to suit any guest's taste.


  • 1 cup unsalted butter
  • 2 tablespoons milk
  • 4 large eggs
  • 2 cups sifted cake flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 1/2 teaspoons vanilla
  • 3/4 cup dried tart cherries


  1. Let the butter, eggs and milk stand at room temperature for 30 minutes. Grease a 9x5x3-inch loaf pan and line the bottom with parchment paper or waxed paper. Grease paper.
  2. In a bowl, stir together flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Slowly add sugar, beating until well combined. Scrape sides of bowl and beat for 2 minutes more.
  4. Beat in milk and vanilla. Beat in the eggs, one at a time, beating thoroughly after each addition. With mixer on low speed, add flour mixture, about 1/2 cup at a time, beating after each addition until just combined. Fold in cherries. Pour into prepared loaf pan.
  5. Bake the cake in a 350 degree F oven for 60 to 65 minutes or until a toothpick inserted in the center comes out clean. Transfer the cake to a wire rack. Cool in the pan for 10 minutes. Loosen the edges of the cake from pan. Remove from the pan and cool thoroughly. Drizzle with a powdered sugar icing, if you like. Serves 10.

Make Ahead Tip

  • Prepare cake as above. Wrap in plastic wrap and store at room temperature for 3 to 4 days or store in the refrigerator for 5 to 7 days.

Nutrition Facts

(Tart Cherry Half-Pound Cake)

Servings Per Recipe 10, chol. (mg) 135, Fat, total (g) 21, carb. (g) 45, cal. (kcal) 383, sodium (mg) 101

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