Perry Pound CakePerry Pound Cake


Preparation and Cooking  Time:   1hr
Serves:   8-10



For the Cake:

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 7 tablespoons unsalted butter, melted
  • 1 cup granulated sugar
  • 1 tablespoon sour cream or plain Greek yogurt
  • 3 eggs
  • 1 tablespoon vanilla
  • 1/2 cup Perry. we recommend ‘The Triumph’ by Paracombe Premium Perry

For the Glaze:

  • 2 tablespoons granulated sugar
  • 1/3 cup Perry. we recommend ‘The Triumph’ by Paracombe Premium Perry

For the Topping:

  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon



  1. Preheat oven to 350°F.  Line the bottom of a 9×5″ loaf pan with parchment paper, then spray it with nonstick cooking spray (the kind with flour) or grease and flour it.
  2. Whisk flour, baking powder, salt , cinnamon, nutmeg, and cloves in a medium bowl.  Set aside.
  3. Stir melted butter, sugar and sour cream or Greek yogurt in a large bowl.  Stir in eggs, one at a time, then stir in vanilla. Add Perry and dry ingredients and stir just until moistened.  Pour into prepared pan.
  4. Bake for 34-40 minutes, until a toothpick comes out clean.
  5. While the cake is baking, make the glaze.  Heat the sugar and Perry in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
  6. Stir together topping ingredients, sugar and cinnamon, in a small bowl.
  7. Cool pound cake for 15 minutes in the pan.  Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet.  Use a pastry brush to brush the Perry glaze over the top of the cake. Immediately sprinkle with cinnamon sugar mixture.  Let cool before eating.
  8. Store loosely covered at room temperature for up to 3 days or freeze for up to 1 month.  I like to slice and freeze the slices in sandwich bags.


Recipe adapted from