This pound cake recipe is so good it doesn’t even need the glaze – enjoy with or without it! Grab that bottle of Cheerwine Syrup – you’re gonna be baking this Cheerwine Pound Cake this weekend!
- 2 sticks butter, softened
- ½ cup shortening
- 3 cups sugar
- 5 eggs, room temp
- 1 teaspoons vanilla
- 3 tablespoons Cheerwine Syrup
- 3 cups unbleached all-purpose flour
- 8 ounces Cheerwine (regular)
For Glaze (optional)
- 2 cups powdered sugar
- 2 tablespoons milk
- 2 tablespoons butter
- 1–2 tablespoons Cheerwine Syrup
Preheat oven to 325ºF. Add butter and shortening to stand mixer and mix on medium speed for one minute. Add sugar and mix for another minute until combined. Turn mixer to low and add eggs, one at a time. Mix well, then add vanilla and Cheerwine Syrup. Start adding flour and Cheerwine, alternating between the two. Scrape sides of the bowl as needed.
Spray fluted cake pan with nonstick spray and flour the inside. Pour batter into prepared pan and bake for 1 hour and 20 minutes. Cool cake in the pan on a cooling rack for at least one hour before turning out.
Mix glaze ingredients well and pour over completely cooled cake.