Chocolate Cherry Pound Cake

by GettingFreedom on July 26, 2010

On a recent trip to my favorite grocery store, Aldi, I found cherries for .98/lb!  My daughter absolutely loves cherries, but we rarely buy them because of their price.  This was my opportunity to stock up, so I bought 4 pounds worth.  Apparently it was a week for good fruit sales, because I ended up with more fruit than normal–so the cherries ended up being neglected.  Not wanting them to go to waste, I began brainstorming on a way to use them up.

I’ve always loved the combination of Chocolate and Cherries, so I decided to make a Chocolate Cherry Pound Cake, using my grandmother’s chocolate pound cake recipe.  To make this dessert even more decadent, I added a chocolate cherry glaze.  I was thrilled with the results!

Chocolate Cherry Pound Cake


  • 2 sticks butter; softened
  • ½ cup oil
  • 5 eggs
  • ½ tsp salt
  • ½ tsp baking powder
  • 3 cups sugar
  • 3 cups flour
  • ½ cup cocoa
  • 1½ tsp vanilla extract
  • 1¼ cups milk
  • ½-3/4 cup pitted cherries; halved
  • Chocolate Glaze
  • ½ cup chocolate chips
  • ½ cup pitted cherries
  • 2 tablespoons milk


  1. Cream butter, oil, and sugar with a high speed mixer, until light and fluffy.
  2. Add in eggs, one at a time, beating after each addition.
  3. Sift dry ingredients (confession: I usually skip the whole sifting part. :) ) and add to egg mixture at low speed. (Trust me on the low speed!) Gradually add milk, then vanilla. Fold in cherries.
  4. Pour into a lightly greased bundt pan (or use silicone). Bake at 350° for 90 minutes. Remove from pan once cooled and glaze, if desired.
  5. To Prepare Chocolate Glaze::
  6. In a saucepan melt the chocolate chips and milk.
  7. Using an immersion blender, chop up the cherries. You want them to liquify just a bit, but you also want to leave some cherry chunks.
  8. Add the cherries into the melted chocolate and warm for about 5 minutes.
  9. Drizzle on top of your Chocolate Cherry Cake--and serve.

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