HOLIDAY FRUIT-FILLED POUND CAKE
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Provided by Gina Marie Miraglia Eriquez
Categories Cake Liqueur Food Processor Mixer Egg Dessert Bake Christmas New Year's Day Cranberry Currant Raisin Apricot Almond Brandy Fall Winter Jam or Jelly Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit. Cover and let stand 30 minutes.
- Preheat oven to 325°F with rack in middle. Invert bottom of springform pan and lock on side. Generously butter pan and dust with flour, knocking out excess.
- Finely grind 3/4 cup almonds with 1/4 cup sugar in a food processor, then whisk together with flour, baking powder, and salt in a bowl.
- Beat butter and remaining 3/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition (batter will appear curdled), then add vanilla, zest, and fruit with brandy and beat until thoroughly combined, about 2 minutes.
- At low speed, mix in flour mixture until incorporated. Spoon batter into pan, smoothing it, and top with remaining 1/3 cup almonds.
- Bake until a long wooden pick inserted into center of cake comes out clean, 1 1/2 to 1 3/4 hours. Run a thin metal spatula around side of cake, then cool in pan on a rack 10 minutes.
- Meanwhile, melt marmalade with liqueur in a small heavy saucepan over medium heat, stirring, then strain glaze through a sieve into a small bowl, discarding solids.
- Loosen side of cake with thin metal spatula again, then remove side of pan and loosen bottom of cake. Transfer cake from pan to rack and brush glaze over top of cake.
- Cool cake completely, about 3 hours.
CRUNCHY THREE FLAVOR POUND CAKE
Just dump all ingredients into mixer bowl and mix for 10 minutes to get the best ever pound cake with a crunchy top. Found this on another website.
Provided by Marie
Categories Dessert
Time 1h25m
Yield 1 bundt cake
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a mixer for 10 minutes.
- Pour into greased and floured bundt pan.
- Bake for 1 hour and 10 minutes at 325° or until golden brown and tests done.
- Cool and turn out onto rack.
- Turn it over onto a plate and the top will be crunchy.
Nutrition Facts : Calories 4743.2, Fat 237, SaturatedFat 60.9, Cholesterol 1269, Sodium 1588.7, Carbohydrate 594.2, Fiber 6.8, Sugar 403.7, Protein 63.6
FRUIT POUND CAKE
Make and share this Fruit Pound Cake recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Dessert
Time 1h39m
Yield 1 cake
Number Of Ingredients 12
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.**.
Nutrition Facts : Calories 4735.6, Fat 250.2, SaturatedFat 61.8, Cholesterol 1057.5, Sodium 4081.6, Carbohydrate 573.1, Fiber 16.1, Sugar 353.6, Protein 66.3
POUND CAKE FRUIT MOLD (3 INGREDIENTS) - VIDEO
I have been making this recipe for over 25 years. It's one of the easiest most delectable recipes ever... better yet, it's no bake, SCORE! I created this recipe in the mindset of helping out my fellow hostesses when I was a Tupperware lady. Not only could I alleviate some of the stress entailed in being a hostess, I actually got to share some of my favorite recipes with them as well.
Provided by Didi Dalaba @didicoffeegirl
Categories Cakes
Number Of Ingredients 5
Steps:
- -We start by cutting our loaf of pound cake into 16 slices. We cut the 8 slices in half making fingers. Set aside. -Drain your canned fruit and reserve the juice in a separate bowl. -If you are going to use nuts, I would dry pan roast the nuts now and when roasted and placed in a bowl, toss with 1/2 tsp granulated sugar. Set aside. -Dip your first pound cake finger slightly in the reserved fruit juice and mold into your jello mold. Continue dipping and pressing the fingers till the perimeter has been enclosed. -Spread 1/3 cup or so of the non-dairy topping on the bottom of the mold. Add, 1/3 of your fruit. Top off with the larger pieces of pound cake that have been dipped lightly into the reserved juice. Sprinkle with half of the nuts.
- -Repeat the layering one more time ending with the nuts. -Using your Tupperware lid, burp according to the instructions on the video till you have a very flat, almost concave lid. Place in the refrigerator for at least 1/2 hour. -After the allotted time, bring the mold out and invert either onto the Tupperware tray, or a pretty platter. -Additional fresh fruit for garnish makes the plates look so pretty! This is one of the most easiest of desserts, yes? Nevertheless, elegant enough to serve on any occasion. So my friends, grab a pound cake and be the star of the show!
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