This is the last of them. I think. Well, there are still some in the freezer. But there were twenty pounds of them (just my portion). And this cake – maybe – is my favorite way to eat them. The cherries, that is. But I do love them pickled, too.
I made this last night after Cherub went to bed. It was my way of unwinding after kind of a tough day. I find satisfaction – if not a bit of peace – in the measuring, pouring, mixing, folding, testing, cooling, wrapping that it takes to make this cake. Or any cake, really. It takes only a few minutes to measure things out, then an hour in the oven to home-baked goodness. The crumb is dense, the cherries jammy, the crust golden and crisp. It’s a classic pound cake.
I originally came across this recipe somewhere in the depths of the interwebs, but halved it to fit in one 9 1/4 x 5 1/4 loaf pan and subbed fresh cherries for (gasp!) jarred maraschinos. A bit more fiddling and I had cake.
Sour Cream Cherry Pound Cake, makes one 9.25 x 5.25 loaf
