cherry and marzipan pound cake

by Eva Felis on August 8, 2012

Growing up I got the notion that cinnamon, gingerbread and marzipan belongs to Christmas season and only Christmas season. Also Christmas cookies which might be eaten in January, in case there are any leftovers, just didn’t taste right even if they taste the same like a few days earlier. As though they would have gone bad. One reason and I am quite certain about that, I overate on all that and just couldn’t see or even smell them any more.

Luckily that all has changed and I appreciate a sticky cinnamon roll, of cause occasionally, but all year long. Between you and me: it is kind of dump, limiting deliciousness to one month of the year.

It’s weird thinking about Christmas in the heat of the summer but that’s what I did when I looked at my juicy cherries and I can tell you why: once at a Christmas party I enjoyed marzipan ice cream topped with hot cherry sauce and these combination had been established in my brain since then. It is like this memory stepped out of the left  dark corner of the long time memory department in my brain and raised his hand. I accomplished both in a pound cake, my favorite cake right now.

cherry and marzipan pound cake


All ingredients should be at room temperature. Add more sugar if you like your cake on the sweeter side. This recipes makes a rich and flavorful cake with hints of marzipan and tastes even better the next day. Store airtight at room temperature for several days.


350 g / 2 3/4 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

220 g / 2 sticks unsalted butter, soft

120 g / 2/3 cup granulated sugar

4 large eggs

200 g / 7 oz. marzipan, coarsely grated

1/4 tsp almond extract

100 ml / 7 Tbsp milk

300 g / 10 1/2 oz.  cherries, halved and pitted

200 g / 1 2/3 cups powdered sugar

3 1/2 Tbsp milk


Preheat your oven to 160 C / 320 F and grease a loaf pan 23 cm / 9 x 5 inch.

In a medium bowl combine flour, baking powder and salt.

Beat butter at medium speed with an electric mixer until creamy and light yellow. Add sugar, beating at medium speed until light and fluffy and the color turns more white.

Add eggs, one at a time, beating just until combined. Add grated marzipan and almond extract and beat shortly.
Add flour mix alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. Stir in cherries.

Bake for 65 to 70 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.

For the icing: In a medium bowl combine powdered sugar and milk and stir until no lumps remain. Cover cake with icing and let sit at room temperature until dry.

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Lover of chocolate and vegetables, Atlantan by choice and German by birth

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  1. This sounds amazing! I’m all in favour of having Christmas flavours throughout the year – cranberries, ginger and cinnamon should be enjoyed at all times!

  2. I bake a cherry cake combined with marzipan in the summer, too. The flavors go so perfectly well together. Why wouldn’t you? Your pound cake will be saved to try.
    I also grew up associating some flavors with Christmas, but who cares?

  3. I love marzipan so this cake looks irresistible and definitely to be enjoyed all year round! Love the combination with cherries – have bookmarked the recipe.

  4. I love the look of this cake with the thick layer of glaze. I wish I had a piece right now.

  5. @Jenny @Kirsten
    Agree! There is definitive a season for fruits and veggies but ginger, cinnamon and all the other Christmassy flavor should be enjoyed all the time.
    I have to try a version with canned or frozen cherries for the time when fresh ones are not available.
    Yes the thick sweet glaze is a nice balance to the not so sweet cake.

    Thanks for the nice comments and emails everyone!
    I love to hear from you!
    xo Eva

  6. Hi!
    I just made this and it tastes absolutely heavenly. Moist, rich, buttery and almondy. However, I followed the glaze recipe exactly, but mine is definitely not thick, white and fluffy like the picture. Mine was thin and ran madly down the side of the cake. I had to keep rescuing the drips and pouring it back on. What’s your secret?

    • Hello B.D.
      I am glad you like this cake! Marzipan is one of my favorite ingredients in cakes.
      Hmm, about the frosting, I can only guess… The ratio between milk and powdered sugar was definitely not right: too much milk or not enough powdered sugar?
      Measuring with cups is not very accurate especially flour and powdered sugar.
      The powdered sugar in US contains corn starch, in other countries it is just ground sugar. That could also be a reason.
      If this frosting comes out too runny just add more powdered sugar until you get the consistency you want.
      I hope I could help you.

  7. This recipe looks great. Could you please clarify the type of cherries it uses?
    Sweet dark (table fruit)?
    Sour (Montmorency) (pie cherries)?
    Thanks for your help.

    • Thank you! So far every kind of cherries I used, worked great. You’ll get the best result with a dark kind like bing cherries.
      I haven’t tried dried cherries, maybe if you rehydrate them? Worth a try! :)

  8. Thank you for the lovely recipe.

  9. Oh this looks so delicious! Marzipan and cherry in a pound cake sounds like a divine combo! (:

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