Dark cherry and white chocolate pound cake
This was good and totally bad for you but never mind that. The recipe was changed from the original that came from allrecipes.com. For a pound cake it is incredibly airy and fluffy. I think using coconut oil to replace butter is a smart move, not only is it much better for you but it gives amazing results. The og recipe called for maraschino cherries which, while totally yummy are totally rotten for you. A better and tastier way is to use a jar of Trader Joe's Dark Morello Cherries or even fresh or frozen sweet cherries..... maraschino cherries are best left to Manhattan's (hold the vermouth) and Fruit cake (ewww!) This is a perfect little holiday treat!
2 cups white whole wheat flour, King Arthur Brand
3 tsp aluminum free baking powder
pinch of salt
dash of allspice
1 cup organic virgin coconut oil or unsalted butter (coconut oil gives great results and interchangeable with butter)
1 pkg cream cheese, room temp
3/4 cup organic pure cane sugar
4 fresh organic eggs
tsp of pure vanilla extract
tsp of pure almond extract
1 cup Dark Morello cherries, drained well
1 cup good quality white chocolate chunks.
few tbl of flour for dredging cherries in
preheat oven to 350F. Grease tube pan or bundt pan.
Combine flour, b powder, salt and allspice.
Cream coconut oil/butter, cream cheese and sugar until light and fluffy. Beat eggs one at a time. Scrap down sides and add extracts. Beat in flour.
Sprinkle just enough flour to coat cherries. like with blueberries, this helps the cherries from falling to the bottom of the cake and keeps them scattered throughout.
Fold cherries into cake along with white chocolate.
Bake 60 min. Insert knife if not ready. Cool a few minutes than turn out and eat or cool or eat and be cool!