Strayed a Little From My Intended Path…..
I don’t think that it is any secret that when it comes to choosing between chocolate and vanilla, I will choose vanilla every time. My husband and daughter are undeniable chocoholics and our four year old son can really take it or leave it. Some days he likes “white” goodies, others he wants chocolate. But there is nothing wrong with a bold vanilla taste, and some chocolate accents like vanilla ice cream with chocolate sauce, biscotti with a chocolate drizzle, or macaroons with some chocolate ganache. Just like I find chocolate covered cordial cherries to be an absolute win, I like that combination in all different types of scenarios.
I had been looking over some recipes a few weeks ago and ran across a recipe called “Newfoundland Cherry Cake”. Having immediate family that is from that area I took the idea and then probably didn’t make anything like it. I used my basic pound cake base like I used in my Cinnamon Roll Pound Cake, but swapped the plain yogurt for vanilla yogurt. Instead of candied cherries, which I have to say I absolutely detest, I used maraschino cherries. Once I got to that point I thought that maybe because it was more of a sponge cake than a solid crumb cake I had already veered way off the path that I had started on and went one step further and put a chocolate drizzle on top, thus the name Chocolate Drizzled Cordial Cherry Vanilla Pound Cake. For me, this is how a lot of my recipes evolve. I start by looking at something that seems like a good idea and then make it 100% my own. So, for those who I had mentioned the idea of a “Newfoundland Cherry Cake” to, I’m sorry to disappoint you, but this is absolutely nothing like you would expect.
This is one of the best sponge cake, or angel food cakes, I think that I have ever had. I came up with it on a whim one day and it has worked in dozens of scenarios since. It isn’t difficult, there aren’t any tricky directions, and it is very versatile. It is probably one of the fluffiest, spongiest cakes you will ever taste, and you be rest assured that you don’t have all of the extra additives that you would find in a boxed mix, or even a cake from the bakery. The only advice I could give on this particular cake is about the cherries. Since maraschino cherries aren’t dry like candied cherries put them in a little colander to allow the juice to drip off. You can even pat them with a paper towel if you would like, but I didn’t’ find it necessary. A lot of the cherries will sink because of the lightness of the batter, but it tastes just as good and almost breaks up the flavor a bit. So, grab your favorite warm beverage of choice, sit back, relax, and enjoy!
Chocolate Drizzled Cordial Cherry Vanilla Pound Cake
By Angie Gouchenour
¼ cup Truvia zero calorie sweetener
3 Tablespoons egg whites
3/8 cup vanilla yogurt (I used Kroger Carbmaster)
½ teaspoon vanilla flavoring or extract
½ teaspoon almond flavoring
½ cup white all-purpose flour
1 teaspoon baking powder
Pinch of salt
3 Tablespoons maraschino cherries –drained and cut in half
1 Tablespoon mini chocolate chips
Preheat oven to 375’f
Spray one mini loaf pan with non-stick cooking spray
In a medium bowl combine Truvia, egg whites, yogurt, vanilla, and almond flavoring
Stir in flour, baking powder, and salt until mixed well
Fold in drained and cut maraschino cherries
Pour batter into prepared mini loaf pan and bake for 25 minutes or until a toothpick can removed with little crumb clinging to it
Remove from the oven and allow to cool slightly before placing on a cooling rack
When the cake is cooled melt chocolate chips (I used the microwave. 60 seconds, stir halfway through)
Drizzle diagonal lines across the cake then gently run a knife through the chocolate in the opposite direction
87 calories for 2 pieces of pound cake