I’ve struggled for years to find a pound cake recipe that results in a cake that has the right texture and level of moistness. Then I stumbled across this recipe in one my old cookbooks from Williams-Sonoma and I instantly fell in love. (“Williams-Sonoma Holiday Entertaining” – page 206 – “Almond Pound Cake with Cherry Glaze”) Because the cookbook is quite old you can’t find it new anymore however, if you’d like a copy for yourself you can click the image below to find some used copies available through various sellers on Amazon.
The original recipe calls for the pound cake to be served with a cherry glaze (see recipe below) which is absolutely delicious but this time around I decided to take the cake into a different direction. Instead of the cherry glaze I covered the pound cake in a chocolate ganache so that it took on a similar flavor to one of my favorites, rainbow cookies! Because I was bringing this cake to a late holiday get-together I used Christmas colored sprinkles to decorate but of course, feel free to use any color sprinkles that you have on hand.
What I like most about this cake is that there are various ways to make and serve it, all of which are equally yummy. If you want a lighter cake, try dusting it with some powdered sugar instead of the ganache or cherry glaze. If you prefer a more traditional pound cake flavor, you can easily replace the almond extract with pure vanilla extract. Also, don’t be afraid to try other flavored extracts as well, there are so many awesome ones to choose from such as brandy, hazelnut, and coconut! This is truly a great “base cake” that lends itself to so many other flavor options and presentations! Enjoy!
- 2 1/2 cups (235 grams) sifted cake flour (sift the flour FIRST, then measure)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp Kosher salt
- 1 1/4 cups (315 grams) unsalted butter, room temperature
- 2 cups (500 grams) granulated sugar
- 6 large eggs
- 3/4 cup (6 fl. oz.) buttermilk*
- 1 1/2 tsp almond extract
*If you do not have buttermilk, make your own. Measure out 1 cup of milk and add to it 2 tbs of vinegar or lemon juice. Let stand 5-10 minutes and then it will be ready to use. It will not be as thick as store bought buttermilk but it will work just the same in recipes.
Preheat the oven to 350ºF. Butter a bundt pan and dust lightly with flour, shake out the excess.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside. In the bowl of a stand mixer, combine the butter and sugar. Beat until creamy and fluffy, about 2 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.
Add the flour mixture to the egg mixture, one-third at a time, alternating with one-third of the buttermilk. Combine thoroughly after each addition. Lastly, beat in the almond extract.
Pour the batter into the prepared bundt pan then gently tap the pan to release any air bubbles. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 45-55 minutes depending on the size/shape of bundt pan.
Transfer the pan to a wire rack and allow it to cool for about 15 minutes. Then, slip a knife between the cake and the pan to loosen any stuck edges and turn the cake out onto a wire rack. Cool completely. Drizzle with the chocolate ganache and cover in sprinkles.
To store, cover loosely and place in a cool, dry place. This cake can be made a day ahead of serving as well.
- 1 cup (125 grams) dried cherries
- 1 cup (8 fl. oz.) port wine
- 2 tbs granulate sugar
- 1 jar (8 oz.) cherry preserves
In a small saucepan over medium-high heat, combine the dried cherries, port wine and sugar and bring to a boil. Cook, stirring often, until the sugar dissolves. Stir in the preserves, reduce the heat to low and simmer until thickened, about 6-7 minutes. Let cool slightly. Drizzle the cooled cake with the cherry glaze or serve on each individual slice. If making the glaze ahead of time, allow to cool completely, cover, and keep in the fridge. Reheat with 1-2 tbs of water.