Katos Triple Fruit Pound Cake Recipes

KATO'S GOLDEN SPICE CAKE

Steps:

• Preheat oven to 350 degrees Add flour, baking powder, soda, salt and spices in large bowl and sift together.
• Cream shortening and sugar until light and fluffy.
• Add eggs one at a time, beating well. Now add in the vanilla.
• Add dry ingredients alternating with sour cream or buttermilk.
• DO NOT OVER MIX-- Pour into greased 13 x 9 x 2" pan and bake at 350 degrees for 40 - 50 minutes.
• Spread with vanilla buttercream frosting.

FRUIT POUND CAKE

Steps:

• Cream shortening and sugar together.
• Add eggs, 1 at a time, beating after each addition.
• Add flour, salt, mace. Mix again.
• Add vanilla and beat. Add remaining ingredients and mix very well.
• Bake in a greased loaf pan for 60 -80 minutes with the oven temp set at 350*.
• **NOTE: To make a basic pound cake, the use above recipe, OMITTING the fruit and follow directions for baking/preparing.**.

FRUIT AND POUND CAKE TRIFLE

Steps:

• Defrost the strawberries, reserving juice. Drain orange segments, reserving juice/syrup. Drain dark cherries, reserving juice.
• In a large, glass trifle bowl begin assembly by placing a layer of pound cake slices in the bottom of the bowl. Drizzle some of the reserved juices on each slice of cake. spoon 1/2 can of pudding over cake slices. Spoon one of the fruits over the pudding.
• Continue making additional layers with the remaining cake (drizzled with juice), pudding, and fruit. Arrange the fruit around the sides of the bowl (for the layer) to make it pretty.
• Refrigerate 8 hours or more.
• Top with whipped topping before serving. Serve by scooping into individual serving bowls with a large spoon.

KATO'S TRIPLE FRUIT POUND CAKE

Steps:

• Cake Combine peach and pear pieces with cherries and set aside.
• Blend butter and sugar until light and fluffy.
• Add flour and baking powder together.
• Add milk to creamed butter and sugar mixture.
• Add half of the flour to the milk and butter mixture and blend well.
• Beat in 4 eggs, one at a time.
• Add remaining flour mixture and blend well.
• Add lemon extract, rind and fruit.
• Pour into greased 9-inch springform pan.
• Bake in 350F oven for 70 minutes.
• Cool on rack in pan for 15 minutes.
• Serve warm with Sour cream topping.
• Sour Cream Topping: Combine sour cream, sugar and vanilla.
• Finely chopped pieces of fresh fruit (cherries, peaches or pears) may be added to topping if desired.