Holiday Pound Cake Recipes

HOLIDAY POUND CAKE WITH STRAWBERRY TOPPING

Holiday Pound Cake with Strawberry Topping image

We top off our Thanksgiving feast with this mellow, tender cake dressed up with a strawberry topping. Pound cake is a southern tradition, and I'm proud to say I've baked hundreds of them in 83 years. It's a pleasure to share my recipe. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 12-16 servings.

Number Of Ingredients 13

Ingredients

1 cup butter, softened
1/2 cup shortening
3 ounces cream cheese, softened
2-1/2 cups sugar
5 large eggs
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon lemon extract
1 teaspoon vanilla extract
Strawberry ice cream topping
Sliced fresh strawberries, optional

Steps:

In a large bowl, cream the butter, shortening, cream cheese and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with strawberry topping and fresh strawberries if desired.

Nutrition Facts : Calories 419 calories, Fat 21g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 267mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 0 fiber), Protein 5g protein.

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

Ingredients

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.

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

Ingredients

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 :

HOLIDAY POUND CAKE

Holiday Pound Cake image

This is a little lighter and tastier than the traditional fruit cake. This cake from a very old cook book of my grandmother's.

Provided by Karen..

Categories Dessert

Time 1h15m

Yield 2 loaves

Number Of Ingredients 8

Ingredients

1 cup shortening
1 cup powdered sugar
4 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon vanilla extract
1 1/2 cups sliced citron
1 1/2 cups coarsely chopped walnuts

Steps:

Cream shortening and add the sugar slowly, beating in well.
Add eggs, one at a time, beating well after each addition.
Add vanilla and add the sifted dry ingredients, mixing well.
Stir in citron and nuts.
Bake in 2 regular sized greased loaf pans at 325* for 1 hour.

Nutrition Facts : Calories 2322.7, Fat 170.8, SaturatedFat 34.3, Cholesterol 423, Sodium 508.1, Carbohydrate 169.3, Fiber 9.3, Sugar 62.4, Protein 38.9

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