This cherry Garcia pound cake is a delectable loaf of quick bread that is utterly loaded with juicy plump cherries. We love making this festive cake for various holidays such as Valentines’ or Mother’s day.
This easy cherry pound cake is a great seller at bake sales too, so keep that in mind for the next fundraiser project request your kids bring home!
Cake or Quick Bread?
So, what’s with the name, is this a cake or a quick bread? Well, to be fair cakes actually are a type of quick bread, they’re not mutually exclusive. Quick bread is any dough or batter that is leavened using baking soda or baking powder rather than yeast.
So, this Cherry Garcia pound cake recipe is both a pound cake and a quick bread. We tend to call this one pound cake because it’s cooked in a loaf pan and served like banana bread, in thin slices.
How to Make Cherry Garcia Loaf Cake
To get started, preheat the oven to 350°F and prepare the loaf pan for baking. To keep the cherry Garcia pound cake from sticking, mist the loaf pan with non-stick cooking spray and set it aside until needed.
Measure out all of the dry ingredients into a bowl and set it aside. Rather than taking the time to sift the dry ingredients together, I prefer to use a whisk and stir them for a minute or so to fully incorporate the ingredients.
Slice the cherries and set them aside. I’ve found that this strawberry slicer works perfectly for slicing pitted cherries.
In the bowl of your stand mixer, combine the sugar, milk, oil, eggs, vanilla and almond extract. Mix on medium-low speed to combine the liquids with the sugar until they’re smooth.
This time around we thought we’d try this using coconut oil. It made the loaf a bit more dense than it usually comes out with canola oil, but it was still delicious.
With the mixer still on low, gradually add the dry ingredients into the wet ingredients, and continue to mix until the batter is smooth. This will only take about 2 minutes. Don’t overmix or the finished pound cake will be tough, rather than tender.
Fold in the drained, sliced cherries.
You can use maraschino cherries or if you’re lucky enough to have fresh bing cherries, those work wonderfully as well.
Transfer the batter into the prepared loaf pan, then bake for 55-60 minutes or until a toothpick comes out clean.
Remove from oven and cool on a wire rack to cool for about 20 minutes before removing from the pan.
Once it’s cooled completely, drizzle the glaze over the top.
Cherry Garcia Pound Cake Recipe
You’ll Need:
3/4 cup sugar
1/2 cup whole milk
1/2 cup oil
1 egg
1 tsp pure vanilla extract
2 tsp almond extract
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3 cups of maraschino cherries, sliced
Cherry Glaze Ingredients
You’ll Need:
1 cup powdered confectioners’ sugar
1 tsp almond extract
1 tsp pure vanilla extract
2 tbsp melted unsalted sweet cream butter
2 Tablespoons maraschino cherry juice
Cherry Garcia Pound Cake Directions:
Preheat the oven to 350°F
Spray your loaf pan with non-stick cooking spray and set aside until needed.
In a medium-sized bowl, measure the flour, baking powder and salt together, whisking to combine, set aside.
Combine the sugar, milk, oil, eggs, vanilla and almond extract in a stand mixer, whisking until combined.
With the mixer on low, gradually add the dry ingredients into the wet ingredients, mixing until the batter is smooth.
Fold in the sliced cherries.
Transfer the batter into the prepared loaf pan, then bake for 55-60 minutes or until a toothpick comes out clean
Remove from oven and cool on a wire rack to cool for about 20 minutes before removing from the pan.
Cherry Glaze Directions
Combine the confectioners’ sugar, almond extract, vanilla extract, melted butter, and maraschino cherry juice together, stirring until fully mixed. Let the glaze rest for the flavors to mingle while the cherry Garcia pound cake is baking.
Once the cake is completely cooled, drizzle the glaze over loaf and allow it to harden slightly before cutting slices to serve.
Cherry Garcia Pound Cake aka Cherry Garcia Loaf Cake Recipe Print Now
Cherry Garcia Pound Cake Recipe
Equipment
- 1 Medium Mixing Bowl
Ingredients
- ¾ cup sugar
- ½ cup whole milk
- ½ cup oil
- 1 egg
- 1 tsp pure vanilla extract
- 2 tsp almond extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 3 cups of maraschino cherries (sliced)
- 1 cup confectioners’ sugar
- 1 tsp almond extract
- 1 tsp pure vanilla extract
- 2 tbsp unsalted sweet cream butter (melted )
- 2 Tablespoons maraschino cherry juice
Instructions
Cherry Garcia Pound Cake Directions:
- Preheat the oven to 350°F
- Spray your loaf pan with non-stick cooking spray and set aside until needed.
- In a medium-sized bowl, measure the flour, baking powder and salt together, whisking to combine, set aside.2 cups all-purpose flour2 tsp baking powder1/4 tsp salt
- Combine the sugar, milk, oil, eggs, vanilla and almond extract in a stand mixer, whisking until combined.3/4 cup sugar1/2 cup whole milk1/2 cup oil1 egg1 tsp pure vanilla extract2 tsp almond extract
- With the mixer on low, gradually add the dry ingredients into the wet ingredients, mixing until the batter is smooth.
- Fold in the sliced cherries.3 cups of maraschino cherries
- Transfer the batter into the prepared loaf pan, then bake for 55-60 minutes or until a toothpick comes out clean
- Remove from oven and cool on a wire rack to cool for about 20 minutes before removing from the pan.
Cherry Glaze Directions
- Combine the confectioners’ sugar, almond extract, vanilla extract, melted butter, and maraschino cherry juice together, stirring until fully mixed. Let the glaze rest for the flavors to mingle while the cherry Garcia pound cake is baking.1 cup confectioners’ sugar1 tsp almond extract1 tsp pure vanilla extract2 tbsp unsalted sweet cream butter2 Tablespoons maraschino cherry juice
- Once the cake is completely cooled, drizzle the glaze over loaf and allow it to harden slightly before cutting slices to serve.
Equipment
If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.
Nutrition
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Oh wow, this looks so good. I have all the ingredients on hand and will be making this today.
Cherry Garcia is one of my all-time favorite flavors of ice cream, so I was thrilled to find a recipe for Cherry Garcia Loaf Cake. This cake is moist and dense, with a pronounced cherry flavor. It’s not too sweet, and for a change of pace I added 1/2 cup of chocolate chips which added a nice touch of richness. I highly recommend this cake to any Cherry Garcia lovers out there!