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Cheerwine Pound Cake


Rate this recipe 3.1/5 (27 Votes)


  • 1 cup (2 sticks) of butter
  • 1/2 cup of Crisco
  • 3 cups of sugar
  • 5 eggs
  • 1/4 teaspoon of salt
  • 2 teaspoons of lemon extract
  • 3 cups of all purpose flour
  • 1 cup of cheerwine soda
  • 5 drops of red food coloring


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 325 degrees. Cream butter, Crisco, and sugar. Add eggs and beat after each egg is added. Add salt and flavoring, beat. Alternate flour and soda, stir in food coloring.

Step 2

Bake for an hour to an hour and a half. Cool for 15 minutes, then flip.

More food coloring can be added to change color. Turns more pink with 5 drops of food coloring.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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