Katostriplefruitpoundcake Recipes

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 COCKTAIL POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Line 2 9x5x3-inch loaf pans with heavy foil, leaving 1/2-inch collar.
• Coat generously with margarine.
• Combine first 4 ingredients in a large bowl and blend well.
• Add eggs one at a time, beating thoroughly after each addition.
• Alternately add flour and baking powder, mixing well.
• Fold in fruit cocktail and nuts.
• Divide between pans.
• Bake until tester comes out dry, about 1 hour.
• Let cool 5- 10 mins before removing from pans.
• Cool completely on rack.

CITRUS POUND CAKE

Steps:

• Position a rack in the lower third of the oven and preheat to 325 degrees F. Butter and flour a 12-cup fluted tube or Bundt pan.
• Sift the flour, nutmeg and salt into a medium bowl. Whisk the half-and-half, vanilla and almond extracts and eggs in a large liquid measuring cup or bowl.
• Beat the butter in a large bowl, using an electric mixer, on medium speed until smooth, about 1 minute. Reduce the speed to low and slowly add the granulated sugar. Once all the sugar is incorporated, increase the speed to medium and beat until light and fluffy, scraping down sides of the bowl occasionally, about 4 minutes. Beat in the orange and lemon zests. Reduce the speed to low, gradually beat in the flour mixture until incorporated and then slowly beat in the egg mixture. Stir a few times with a rubber spatula to ensure the batter is well mixed (it will be thick).
• Scrape the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into cake comes out clean and the top springs back when lightly pressed, about 1 1/2 hours. Cool in the pan on a wire rack for 10 to 15 minutes, then invert the cake onto the rack to cool completely.
• Dust the cake with confectioners? sugar if using.

FRUIT COCKTAIL POUND CAKE

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl cream together the softened margarine and the sugar,.
• Mix well till creamy smooth. Add one egg at a time and beat after each addition.
• In a measuring glass combine the milk, the fruit cocktail juice and the vanilla extract (or amaretto liqueur).
• In a separate mixing bowl sift the flour, baking powder and salt together.
• Add 1/4 of the flour mix to the creamy butter mixture alternately with a little of the liquid; mix well after each addition. Keep doing this till there is no more flour or liquid left. Your cake batter should be rich and smooth/ If needed, add a tablespoon or more milk or juice--not too much, you don't want your cake watery.
• Fold in the drained fruit cocktail to your batter and mix well till all fruit is coated and not floating on top of batter.
• Pour the batter into two well greased and lightly floured loaf pans or a bundt cake pan.
• If using non-stick pans then just spray with a little oil spray.
• Bake for 40 to 50 minutes for loaf pans or till lightly golden brown and insert toothpick comes out clean. If baking in bundt pan, it should be about the same time.
• Remove cake from oven and let sit on cake rack. Remove cake from pans and place on serving dish.
• Put icing sugar in sieve and tap side of sieve to get a light dusting all over top of cake.
• Serve cake slices with whipped cream or ice cream, makes a yummy light dessert.
• Note: you can do a summer berry cake by adding fresh fruit like blueberries, raspberries, strawberries, diced peaches, pears, and or nectarines.
• When making the fresh berry cake use either 1/2 cup of fruit cocktail juice + 1/cup milk OR use 1 cup of milk, but if your replacing the juice with the whole cup of milk you will need to add 1/3 cup more sugar.

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.