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 BOURBON FRUITCAKE



Holiday Bourbon Fruitcake image

Moist and tasty fruitcake is made with all types of candied fruit and nuts with a hint of orange and more than a hint of bourbon. It takes about three days to complete the process, but it is well worth the time and effort!

Provided by Cookin' Canuck

Categories     Desserts     Cakes     Holiday Cake Recipes

Time P2DT4h5m

Yield 30

Number Of Ingredients 30

1 cup chopped candied orange peel
1 cup chopped candied citron
1 cup chopped candied pineapple
1 cup halved red candied cherries
1 cup halved green candied cherries
1 cup dried currants
1 cup raisins
1 cup chopped pitted dates
1 cup chopped walnuts
¾ cup chopped almonds
½ cup orange juice
⅔ cup bourbon whiskey
4 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
2 teaspoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups butter, room temperature
1 cup packed brown sugar
½ cup white sugar
6 egg yolks
¾ cup applesauce
½ cup bourbon whiskey
1 teaspoon vanilla extract
½ cup molasses
6 egg whites

Steps:

  • On the first day, combine the candied orange peel, candied citron, candied pineapple, red and green candied cherries, currants, raisins, walnuts, and almonds. Combine the orange juice and the 2/3 cup bourbon; pour over the fruit and nuts. Stir and then cover tightly. Let the fruit marinate in a cool place for 1 full day, or at least 20 hours.
  • On the second day, line two 9x5 inch loaf pans with parchment paper or aluminum foil and grease the inside with cooking spray. Combine the flour, cinnamon, nutmeg, cloves, allspice, ginger, cocoa, baking powder, and salt in a large bowl and stir with a whisk to blend.
  • In a separate large bowl, beat the butter, brown sugar, and white sugar until light and fluffy using an electric mixer. Stir in the egg yolks until blended and then mix in the applesauce, the 1/2 cup bourbon, and vanilla until fluffy. Continue stirring, and add the the flour mixture gradually until well combined. Add the molasses and stir to combine. When the batter is thoroughly mixed, gently mix in the fruit and nut mixture with all of its juices.
  • In a separate bowl, whip the egg whites with an electric mixer until they can hold a stiff peak. Fold egg whites into the batter. Divide evenly between the prepared pans. Cover loosely with a towel and let the batter stand overnight in a cool, dry place.
  • On the third day, preheat the oven to 250 degrees F (120 degrees C). Place a large baking pan on the bottom shelf and pour boiling water into it until almost full. Place a baking sheet on the center shelf and place the fruit cakes on the baking sheet.
  • Bake for 2 1/2 hours in the preheated oven. Check the water level and refill if needed. Cover the cakes with a sheet of parchment paper, taking care not to let it touch the shelf. Continue to bake until a knife or toothpick inserted into the center comes out clean, about 1 hour more. Cool fruitcakes in the pans, set over a wire rack. Once cool, remove the cakes from the pans, and leave the parchment paper on. Sprinkle with more bourbon if desired and wrap in aluminum foil. Place in a tin or other sealed container overnight before serving.

Nutrition Facts : Calories 422.3 calories, Carbohydrate 64.9 g, Cholesterol 65.4 mg, Fat 14.9 g, Fiber 2.6 g, Protein 5.1 g, SaturatedFat 6.6 g, Sodium 172.1 mg, Sugar 33.3 g

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 :

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Top Asked Questions

Can you make a pound cake with fruit?
**NOTE: To make a basic pound cake, the use above recipe, OMITTING the fruit and follow directions for baking/preparing.**. “Pound cake with fruit.”
What is the recipe for a cake with candied fruit?
Stir in 1 1/4 cups flour and baking powder. Mix until well combined. Stir in remaining flour, candied fruit, and walnuts; mix until just combined. Spoon batter into prepared pans.
What kind of Pan do you bake fruitcake in?
Bake this fruitcake in loaf pans or tube cake pans. The recipe makes from four to six cakes, depending on the pans used. It's a butter-rich cake with brandy, citrus juices, and several pounds of nuts and fruits.
How long to bake a pound cake (and why)?
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.**.

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