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.