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This black forest pound cake combines the flavors of chocolate and cherries in a cake with a lighter feel. Instead of the whipped cream used to frost a classic black forest cake I opted for a lighter cherry cream glaze that dries to a crunchy glazed doughnut consistency. And the cake itself is a classic buttery pound cake that’s been given a more festive feel by adding sweet cherries and shards of dark chocolate.
To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at
All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license.
Allergy information according to the Bailey’s Irish Cream website:
“The ingredients used in Baileys are Gluten free. On the basis of this and to the best of our knowledge there are no traces of Gluten in Baileys. As we are not qualified to give medical advice persons requiring a Gluten free diet should consult their medical adviser before consuming Baileys”
Ingredients list:
• 1 cup butter, softened
• 1 ¾ cups sugar
• 5 eggs at room temperature
• 2 tsp vanilla
• 1 cup low fat Greek yogurt or light sour cream
• 3 cups gluten free Bisquick
• 1 can pitted cherries in heavy syrup drained well, with the syrup reserved
• 3.5 oz dark chocolate
• FOR THE GLAZE:
• 2 tbsp of the reserved cherry syrup
• 1 tbsp heavy cream or Bailey’s Irish cream
• ¼ tsp vanilla extract
• 1 cup confectioner’s sugar
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