Photo Credit: honestcooking.com

Cherry Vanilla Pound Cake with Rosemary Glaze and Pistachios


Ingredients

  • 3 eggs, at room temperature
  • 3 egg yolks (60 ml), at room temperature
  • ½ Tbsp. vanilla extract
  • ½ Tbsp. water
  • 227 g unsalted butter, at room temperature
  • 255 white sugar
  • ½ vanilla bean, scraped
  • ½ tsp. salt
  • 200 g cake flour, sifted
  • 8-10 oz. cherries, pitted and chopped into ½-inch chunks
  • rosemary glaze (recipe follows)
  • handful of pistachios, shelled and chopped
  • 1 cup powdered sugar
  • 1½ Tbsp. whole milk
  • 2 Tbsp. rosemary, finely chopped