Description
A straightforward recipe for a moist pound cake loaded with mixed fruit.
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 3 cups (360g) granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (240ml) whole milk
- 1 cup mixed dried or candied fruit
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.
- Gently fold in the mixed fruit.
- Pour the batter into the prepared tube pan.
- Bake for 70 to 80 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Notes
- For extra moisture, you can brush the warm cake with a simple glaze made from powdered sugar and lemon juice.
- Ensure your butter and eggs are at room temperature before starting for better mixing.
- If using candied fruit, lightly dust it with a tablespoon of flour before folding it into the batter to prevent sinking.
- Prep Time: 20 min
- Cook Time: 75 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: pound cake, fruit cake, mixed fruit, sweet bread, simple cake