12 responses

  1. Jenny
    August 8, 2012

    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. Kirsten@ My Kitchen in the Rockies
    August 9, 2012

    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. Lucy
    August 9, 2012

    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. Laura Dembowski
    August 9, 2012

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

  5. 1 big bite
    August 16, 2012

    @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. B.D.
    August 23, 2012

    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?

    • 1 big bite
      August 23, 2012

      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. Abby Ershow
    November 14, 2012

    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.

    • 1 big bite
      November 15, 2012

      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. Liz
    June 7, 2013

    Thank you for the lovely recipe.

  9. Monica
    June 7, 2013

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

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