Cherry-Lime Pound Cake




2 1/2 cups sugar

5 eggs, room temperature

1/2 cup, room temperature lemon-lime soda

4 tablespoons lime juice

2 tablespoons lime zest

1/2 tsp salt

20 tablespoons butter, melted and cooled slightly

3 1/4 cups cake flour

1 cup dried cherries,soaked in Kirschwasser until softened, drain well


1 cup powdered sugar

2 tablespoons lime juice

Cherry Sauce:

1 cup water

juice of 1 lime

zest of 1 lime

pinch of salt

1/8 tsp. cinnamon

1/4 cup sugar

1 tablespoon cornstarch

2 1/2 cups pitted frozen cherries


Adjust oven rack to the lower middle of the oven and preheat to 300 degrees. Grease and flour a 12 cup tube pan or bundt pan. Process sugar, eggs, lemon lime soda, lime zest, lime juice and salt in a bowl of a food processor fitted with a metal blade until smooth. With machine running, slowly pour in the melted butter  and process until blended. Transfer the mixture to a large bowl. Stir in the flour in thirds until well combined and smooth. Fold in drained soaked dried cherries.

Spread the batter evenly into the prepared pan. Gently tap the pan on the counter. Bake for about 75-90 minutes until a toothpick comes out clean when inserted in the center. Allow the cake to cool in pan for 10 minutes before turning out on to wire rack to cool completely.


Combine the ingredients and whisk until smooth. Drizzle over cooled cake. Allow glaze to set up for at least 10 minutes.

Cherry Sauce:

In a heavy bottomed pot combine the sugar,cinnamon,salt, lime juice, zest and water; whisk. Place over medium-high heat and bring to a boil. Add the cherries and continue to cook until mixture is thickened. Set aside to cool.

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