I am always happy when I combine the things that I love and get an amazing result, its greatly appreciated if that result is in form of CAKE!! I have always been a fan of pound cake and here is my version; one that contains sour pitted cherries and dry chunks of sliced papaya, topped with a sweet butterscotch icing! The cake is dense but not hard, the sour cherries are juicy, and they go perfectly with the dry papaya, every slice is devoured by guessing: what will you get in the next bite, sour and soft, or dry and sweet?!

Ingredients:

• 1.5 sticks butter
• 1 cups sugar
• 3 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 50 g of dry sliced papaya
• 50 g canned sour pitted cherries without the juice

Icing:

• 50 g butterscotch chips – melted with 1 tbsp of milk
• 1/2 cup confectioners sugar
• 1 teaspoon milk
• 1 teaspoon light corn syrup

Directions:

For the cake: mix the batter and sugar together, add the eggs one at a time, once all the eggs are mixed add the sour cream. Combine dry ingredients into a bowl and add them to the wet mixture. Spray the pan with non stick oil, and bake at 350 degrees F for 1hour or 1 and 15 minutes, until a toothpick inserted in the center of the cake comes out clean.

For the icing: First wait until the cake is completely cooled. Now, stir together the sugar and the milk until smooth, add the corn syrup, if the icing is too thick add more syrup. Brush it over the cake, and pour the melted butterscotch mixture on top. Serve with warm chocolate milk, tea or coffee.

Enjoy!