Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Cherry Preserves Pound Cake Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 2 cakes We've dressed up our Classic Pound Cake recipe with cherry preserves. Ingredients 1 pound (3 ¼ cups) all-purpose flour 1 tablespoon coarse salt 4 sticks softened unsalted butter, plus more for pans 2 cups sugar 1 teaspoon pure vanilla extract 9 large eggs, room-temperature 1 cup cherry preserves Directions Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold cherry preserves into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack. Rate it Print