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October 26, 2020

Cherry and Almond Mini Pound Cakes

Posted on July 2, 2013 by in baked goods

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Cherry and Almond Mini Pound Cakes – Don’t you just want to pop one in your mouth? They are so small and delicious, that you will certainly pop a second and a third one in no time!

Cherry Pound Cake is nothing new here on My Easy Cooking, but previously I made one big loaf cake and had to share with neighbours and friends because we could not finish it. This time, I wanted to bake smaller cakes and add a bit of ground almonds for added deliciousness! The classic Cherry Clafoutis is perfect during the cherry picking season, but a glazed cherry is a totally different thing to deal with. Glazed cherries are mostly used in fruit cakes, cookies, fruit bars and even covered in chocolate, they are just perfect!


If you thought a cherry only belongs in a sweet dish, think again my friend! Cherries pair beautifully with my oh-so-smooth chicken liver pate and this Pork fillet with cauliflower puree and cherry compote should send you right over the edge, no kidding!

Neil Diamond says a Cherry changed his life forever and if you, like me, had the privilege of picking your own cherries, it sure would have changed your life a little too. However for those of you who haven’t picked your own cherries, you can make these moreish Cherry and Almond Mini Pound Cakes and it will surely change your views of  life too, even if only for a few delectable seconds!

I added some ground almonds to the pound cakes and also topped the cakes with flakes almonds. I loved the coarser texture and the nutty taste with the sweet, sweet cherries.

– Replace the vanilla with the zest of a lemon for a refreshing difference.

– Replace the flakes almonds with a lemon and icing-sugar glaze.


Cherry and Almond Mini Pound Cakes

makes 20


3 eggs

200 g butter – softened, but not melted

200 g self raising flour

50 g Safari ground almonds

250 g caster sugar ( normal sugar can also work)

5 ml baking powder

2 ml salt

seeds from 1 vanilla pod

100 ml buttermilk

125 ml Safari flaked almonds

125 ml Moirs chopped glazed cherries

20 cherries with stems

20 cupcake cups


Preheat oven to 180 C. Place the butter, eggs, flour, baking powder, ground almonds, salt, vanilla in your mixer’s mixing bowl and whisk until light, velvety and pale in color. Add the chopped cherries and mix through with a spoon. Spoon the mixture into 20 cupcake cups, no more than 3/4 full. Top each mini cake with flaked almonds. Bake for 10-12 minutes or until a skewer comes out clean when inserted into the cakes. Serve with a glazed cherry on top!


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5 Responses to “Cherry and Almond Mini Pound Cakes”

  1. Jacquie 2 July 2013 at 4:26 pm #

    Beautiful photos and recipe! Thank you for the mention!

  2. usha singh 3 July 2013 at 12:58 pm #

    you make the most amazing goodies, now when are you going to come up with an eggless recipe for a sponge cake–please oh please

  3. Zirkie 4 July 2013 at 7:01 pm #

    Tooooo beautiful!

  4. Martie Jacobs 10 July 2013 at 4:59 pm #

    Recipe reads beautifully, but what happens with the sugar in the method? Do I whip all the ingredients together or sugar and butter first?


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    […] is the basic Pound cake, you can play around with so many different and delicious flavors. Think Cherry and Almond Mini Pound Cakes, Lemon Pound Cake, or even chocolate is […]

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