Almond crusted cherry pound cake from The Baker in Me (page 376) by Daphna Rabinovitch

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mamacrumbcake on February 05, 2020

    The texture of this cake was so perfect, that I couldn’t give up on it. Here in the US I used King Arthur Unbleached AP flour. In nut crust, added 1/8 tsp kosher salt and increased sugar to 3 tablespoons. For cake batter, doubled vanilla, almond extract, and salt. Baked at 325 per recipe. In my oven, it took 92 minutes. Rose a full 2 inches higher than the pan. Much happier with this cake today.

  • mamacrumbcake on January 25, 2020

    The good: this recipe makes a beautiful, tall, pound cake with a velvety crumb—really, a perfect texture. The dried cherries (I used tart cherries) are very pretty and give a nice sweet-tart counterpoint. The not so good: the cake actually seemed a little bland. The almond flavor was not noticeable at all, and the vanilla could be amped up as well. I might also increase the salt. In my oven, it took a full 90 minutes to finish baking.

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