Sour Cream Pound Cakes with Chocolate-Cherry Glaze

Directions

1. Prepare three 8.5-inch x 3.5-inch rectangular loaf pans by lightly spraying the interior sides and bottom with vegetable oil. Sift together the flour and baking powder and set aside. Preheat the oven to 350°F.
2. In a separate bowl, combine the heavy cream, eggs, vanilla extract, and sour cream and whisk to combine. Set aside.
3. In the bowl of a mixer fitted with the paddle attachment, combine the butter, sugar, honey, and salt. Mix on medium speed until light and fluffy, about 8 minutes. Scrape the bowl as needed.
4. Add half the sifted flour mixture, and mix on low speed until just combined, about 1 minute. Continuing with the mixture on low, slowly stream in half of the egg mixture.
5. Scrape down the bowl, and add half of the remaining flour mixture, and mix just to combine. Slowly add the remaining egg mixture, then the remaining flour, again mixing just until combined, about 1 minute.
6. Evenly divide the batter among the three prepared pans.
7. Bake at 350°F until golden brown, 50 to 55 minutes.
8. Meanwhile, prepare the glaze. Place the butter, corn syrup, milk, and vanilla extract in a small pot over medium low heat, stirring occasionally until the butter is fully melted, about 3 minutes.
9. Reduce the heat to low, add the chocolate, and whisk until combined and creamy, about 1 minute. Remove from the heat, add the confectioners' sugar, and whisk until smooth.
10. Pour the glaze into a bowl, and place plastic wrap directly on the surface of the glaze. Allow to rest at room temperature for 30 minutes.
11. Place the cakes, still in their pans, on a cooling rack allow to cool for 15 minutes. Turn the cakes out onto the cooling rack and allow to cool completely.
12. Uncover the glaze, whisk lightly, and pour over the pound cake in a steady quick stream, moving from one end to the other and back. Sprinkle with pistachios and cherries. Allow to rest at room temperature for at least 1 hour before slicing to allow the glaze to set.