Cherries Jubilee & Almond Pound Cake Recipe
Grand Marnier sauce, vanilla bean ice cream
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cherries Jubilee & Almond Pound Cake
Method
Preparation Steps
- 1
Prepare the Pound Cake
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan.
- 2
Mix Cake Ingredients
In a mixing bowl, cream together 1 cup of butter and 1 cup of granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the almond extract.
- 3
Combine Dry Ingredients
In another bowl, whisk together 2 cups of all-purpose flour and 1 tsp of baking powder. Gradually add this mixture to the wet ingredients, mixing until just combined.
- 4
Bake the Cake
Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.
- 5
Make the Cherries Jubilee
In a saucepan, combine the pitted cherries and 1 cup of granulated sugar. Cook over medium heat until the cherries release their juices, about 5-7 minutes.
- 6
Add Grand Marnier
Remove the saucepan from heat and carefully stir in 1 cup of Grand Marnier. Return to heat and let simmer for an additional 2-3 minutes.
- 7
Serve
Slice the almond pound cake and serve warm with a scoop of vanilla bean ice cream, topped with the warm cherries jubilee.
