Holiday Fruit Filled Pound Cake Recipes

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HOLIDAY FRUIT-FILLED POUND CAKE



Holiday Fruit-Filled Pound Cake image

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

3/4 cup Cognac or other brandy
2/3 cup golden raisins
2/3 cup currants
2/3 cup dried apricots, finely chopped
2/3 cup dried cranberries
3/4 cup whole blanched almonds plus 1/3 cup for top of cake (6 ouncecs total)
1 cup sugar, divided
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 1/2 sticks unsalted butter, softened
4 large eggs
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest
3 tablespoons sweet orange marmalade or apricot preserves
1 tablespoon orange-flavored liqueur
Equipment: a 9-inch springform pan

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.

FRUIT POUND CAKE



Fruit Pound Cake image

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

1 cup shortening
1 1/2 cups sugar
5 eggs
2 cups all-purpose flour
1 1/2 teaspoons salt
1/8 teaspoon mace
1 teaspoon vanilla
1/2 cup seedless raisin
1/3 cup cherries, from a jar, chopped
1/4 cup orange rind, grated
1/4 lemon, rind of, grated
1/4 cup nuts, chopped

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

HOLIDAY POUND CAKE



Holiday Pound Cake image

This cake is attractive and it tastes good, too. I'm always asked for the recipe. -Nancy Reichert, Thomasville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12-16 servings.

Number Of Ingredients 13

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 large eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups cake flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup well-drained maraschino cherries
1 cup chopped pecans, divided
1-1/2 cups confectioners' sugar
2 to 3 tablespoons milk
Additional cherries and pecans for garnish, optional

Steps:

  • In a large bowl, cream butter, cream cheese and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla. Sift flour together with baking powder and salt; stir into creamed mixture. Fold in cherries and 1/2 cup nuts. Sprinkle remaining nuts into a greased 10-in. fluted tube pan. Pour batter into pan. Bake at 325° for about 70 minutes or until a toothpick comes out clean. Cool cake in pan 5 minutes on wire rack before removing from pan. Cool thoroughly. Make a glaze with confectioners' sugar and milk; drizzle over cake. Garnish top with cherries and pecans if desired.

Nutrition Facts :

FESTIVE FRUITCAKE I



Festive Fruitcake I image

This is a large recipe that is rich and dark. Make a few weeks ahead of time. Apple juice can be substituted for orange juice. Originally submitted to CakeRecipe.com.

Provided by Carol

Categories     Desserts     Cakes     Holiday Cake Recipes

Yield 48

Number Of Ingredients 22

12 cups raisins
3 cups dried currants
2 pounds candied mixed fruit
1 pound candied cherries
1 (16 ounce) jar maraschino cherries, drained
1 ¼ cups dates, pitted and chopped
1 cup all-purpose flour
2 cups butter, softened
2 cups white sugar
12 egg yolks
1 (20 ounce) can crushed pineapple with juice
1 tablespoon vanilla extract
2 ¼ cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon salt
4 teaspoons cocoa
4 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 cup orange juice
4 cups whole or chopped walnuts
12 egg whites

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease four 9 x 5 x 3 inch loaf pans, and then line with brown paper or foil. Grease again.
  • In a large container stir raisins, currants, candied fruit mix, candied cherries, maraschino cherries, dates, and 1 cup flour together until all the fruit is well coated with flour.
  • Measure 2 1/4 cup flour, baking powder, baking soda, salt, cocoa, cinnamon, and nutmeg into a medium bowl. Stir to mix.
  • In a very large bowl, cream the butter or margarine with the sugar. Beat in egg yolks three at a time. Stir in pineapple with juice and vanilla. Add flour mixture in 3 parts alternately with fruit juice in 2 parts to the creamed mixture, beginning and ending with flour mixture. Stir in walnuts.
  • In another bowl, beat egg whites until stiff. Fold egg whites into batter, and stir in fruit gently. Divide batter among pans. Smooth.
  • Bake for about 3 hours until an inserted wooden pick comes out clean.

Nutrition Facts : Calories 466.6 calories, Carbohydrate 82.4 g, Cholesterol 71.5 mg, Fat 15.6 g, Fiber 3.5 g, Protein 5.8 g, SaturatedFat 5.9 g, Sodium 174 mg, Sugar 45.6 g

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