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Pound-Cake Hearts with Cherry Sauce

Yield 8 Servings


  • Cake:
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 1 1/4 cups sugar
  • 1 teaspoon almond extract
  • 1/3 cup applesauce
  • 2 tablespoons sour cream
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large egg yolks, plus 3 egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • Sauce:
  • 2 (12 oz.) bags frozen dark sweet cherries, thawed
  • 1/2 cup sugar
  • 1/4 cup lemon juice
  • 2 tablespoons black cherry preserves (optional)
  • 1/4 cup kirsch or rum (optional)
  • 2 pints vanilla ice cream

Nutrition Information

  • calories 855
  • fat 45 g
  • satfat 26 g
  • protein 12 g
  • carbohydrate 104 g
  • fiber 3 g
  • cholesterol 288 mg
  • sodium 196 mg

How to Make It

  1. Make cake: Preheat oven to 325°F. Butter a 9- by 5-inch loaf pan. Use a mixer to cream butter and sugar. Beat in almond extract, applesauce and sour cream.

  2. Combine flour, baking powder and salt in a separate bowl. Reduce mixer speed; add flour mixture in 3 parts. Beat in yolks. In a separate bowl, beat egg whites until soft peaks form. Fold 1/3 of whites into batter. Gently fold in remaining whites. Pour into pan; bake until a toothpick inserted into center comes out clean, 1 hour and 10 minutes. Cool on rack for 10 minutes, then turn cake out. (Can be made 2 days ahead; wrap in foil and refrigerate.)

  3. Make sauce: Mix cherries, sugar, lemon juice and preserves; simmer over mediumlow heat, stirring often, until warmed, about 7 minutes. Drain cherries and return juices to pan. Boil juices until reduced by half, 5 minutes. Return cherries to pan, remove from heat and stir in liquor; cool. (Can be made 2 days ahead; cover and chill.)

  4. Assemble dessert: Slice cake. Use a heart-shaped cookie cutter to make 16 hearts. Toast Kir Royale Pour 2 teaspoons crème de cassis into each of 8 stem glasses and fill with chilled Champagne or sparkling white wine. Serve cold. Serves PER SERVING: 103 Cal., 0g Fat, 0mg Chol., 0g Fiber, 0g Pro., 4g Carb., 6mg Sod. until lightly browned. Scoop ice cream onto serving plates. Arrange 2 hearts around scoops and add 2 Tbsp. sauce.