Best Fruit Pound Cake Recipes

PASSION FRUIT POUND CAKE

Steps:

• Preheat the oven to 350°F (175°C). Butter the bottom and sides of a 9-inch (23-cm) loaf pan, dust it with flour, and tap out any excess. Line the bottom with a rectangle of parchment paper.
• To make the cake, in a small bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, 1 cup (200 g) sugar, and the orange zest on medium speed until light and fluffy, 3 to 5 minutes.
• In a small bowl, beat together the eggs and vanilla. With the mixer running, slowly dribble the egg mixture into the butter mixture, stopping the mixer and scraping down the sides of the bowl as needed, until the eggs are completely incorporated. (The mixture may look curdled, which is normal.)
• Using a rubber spatula, stir the flour mixture into the butter-sugar mixture by hand just until combined. Don't overmix. Scrape the batter into the prepared loaf pan and smooth the top. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool about 15 minutes.
• While the cake is cooling, prepare the glaze. In a small bowl, very gently stir together the passion fruit juice and 1/3 cup (65 g) sugar. Don't let the sugar dissolve.
• Loosen the cake from the loaf pan by running a knife around the sides of the cake. Invert the warm cake out of the pan, peel off the parchment paper, and turn it right side up onto a plate.
• Using a wooden skewer, pierce the top of the cake all the way through to the bottom about 50 times. Spoon half of the glaze over the top of the cake. Turn the cake on each of its sides, spooning the rest of the glaze over so that the cake is evenly coated. Sop up the glaze that collects in the plate by rubbing the bottom and sides of the cake in it.
• Serving
• Serve the sliced cake just as it is or with a compote of fresh tropical fruit or berries.
• Storage
• Store the cake loosely wrapped in plastic wrap, to keep the glaze crisp.
• Variation
• To make ORANGE POUND CAKE, replace the passion fruit juice in the glaze with 1/2 cup (125 ml) freshly squeezed orange juice.
• tip
• To strain fresh passion fruit pulp, halve the fruits, scoop the pulp into a mesh strainer set over a bowl, and press the pulp to separate the seeds from the juice. You can find frozen passion fruit purée in Latin markets as well as online (see Resources, page 270).

HOLIDAY FRUIT-FILLED POUND CAKE

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.

COCONUT AND PASSION FRUIT POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Butter and flour an 8 1/2-by-4 1/2-inch loaf pan.
• Spread the coconut in a single layer on a baking sheet. Bake until golden brown, 5 to 10 minutes. Transfer the toasted coconut to a plate to cool. Keep the oven on for baking the cake.
• Meanwhile, in a large bowl, whisk together the flour, baking powder, and salt. In a 2-cup measuring cup, whisk together the buttermilk and the passion fruit pulp and seeds.
• With an electric mixer on medium speed, beat the butter, sugar, and coconut oil in a large bowl until pale and fluffy, about 3 minutes. Add the eggs, 1 at a time, scraping down the sides of the bowl occasionally.
• Alternate adding the flour mixture and the buttermilk mixture to the egg mixture, starting and ending with the flour mixture. Stir in 1 cup of the toasted coconut.
• Transfer the batter to the prepared pan and smooth the top. Sprinkle the top with the remaining 1/4 cup of toasted coconut. Bake until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Transfer the pan to a wire rack to cool for 1 hour, then remove the cake from the pan and let cool completely.

FRUIT AND POUND CAKE TRIFLE

Steps:

• Defrost the strawberries, reserving juice. Drain orange segments, reserving juice/syrup. Drain dark cherries, reserving juice.
• In a large, glass trifle bowl begin assembly by placing a layer of pound cake slices in the bottom of the bowl. Drizzle some of the reserved juices on each slice of cake. spoon 1/2 can of pudding over cake slices. Spoon one of the fruits over the pudding.
• Continue making additional layers with the remaining cake (drizzled with juice), pudding, and fruit. Arrange the fruit around the sides of the bowl (for the layer) to make it pretty.
• Refrigerate 8 hours or more.
• Top with whipped topping before serving. Serve by scooping into individual serving bowls with a large spoon.

GRILLED POUND CAKE; MEXICAN CHOCOLATE SAUCE & TROPICAL FRUIT

Steps:

• MAKE THE WHIPPED CREAM:
• In a medium bowl, using an electric mixer, softly whip the heavy cream.
• Add the confectioners' sugar, rum and vanilla and whip the cream until firm peaks form.
• Refrigerate the whipped cream.
• MAKE THE CHOCOLATE SAUCE:
• In a medium saucepan, bring the heavy cream to a simmer over moderately high heat with the cinnamon and chile powder.
• Add the chocolate chips and vanilla.
• Remove from the heat and let stand for 1 minute, then whisk to blend; keep warm.
• MAKE THE FRUIT SALAD:
• In a medium bowl, toss the mango and papaya with the basil and vanilla.
• PREPARE THE POUND CAKE:
• Light a grill or preheat a grill pan.
• Butter both sides of the pound cake slices.
• Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side.
• Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad.
• Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
• Pass the remaining chocolate sauce at the table.
• **MAKE AHEAD The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; rewarm before serving.

POUND CAKE WITH TROPICAL FRUIT AND RUM-APRICOT SAUCE

Steps:

• In a medium saucepan, mix the apricot jam with the water, rum and fruit.Bring to a boil over medium heat. Boil until sauce is thickened and syrupy, about 5 minutes. Cool slightly.
• To serve: place a slice or two of pound cake in serving plate, top with some fruit and syrup. Garnish with a dollop of whipped cream.

CARDAMOM POUND CAKE WITH ROASTED LATE-SUMMER FRUIT

Steps:

• Make the cakes: Preheat oven to 325 degrees. Butter two 9-by-5-inch loaf pans. Dust with all-purpose flour, and tap out excess.Whisk together flours, salt, cardamom, and baking soda.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Raise speed to high, and beat until smooth and glossy, about 3 minutes. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with yogurt. Divide batter between pans. Sprinkle with sanding sugar.
• Bake until golden brown and a toothpick inserted into centers comes out clean, about 1 hour, 15 minutes. Let cool on a wire rack 20 minutes. Run a knife around edges of cakes to loosen, and turn out cakes onto rack. Turn right side up, and let cool completely. (Cakes can be wrapped in plastic and stored at room temperature for up to 3 days.)
• Roast the fruit: Raise oven temperature to 350 degrees. Combine granulated sugar and vanilla seeds. Add peaches, plums, and Grand Marnier, and toss. Arrange fruit (and vanilla pods, if desired) on a rimmed baking sheet, and roast, stirring halfway through, until fruit is juicy, about 30 minutes. Let cool slightly. Thickly slice cake, top with roasted fruit and juices, blackberries, and currants.

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.**.

LINDA'S FIVE FLAVOR POUND CAKE WITH JULIE'S FRUIT

Steps:

• For Linda's Cake:.
• Preheat oven to 350 degrees.
• Mix sugar, butter,and oil together.
• Add eggs and mix well.
• Sift together dry ingredients and add to the cream mixture.
• Add milk and 1 tsp of each of the Five flavorings.
• Bake in a greased and floured tube pan at 350 degrees for one and half hours.
• Cool 10 minutes in the pan.
• Remove cake from pan.
• For the Glaze:.
• Combine all the glaze ingredients in a saucepan.
• Bring to a boil and continue until sugar is disolved.
• Place cake on pretty serving dish and pour glaze over.
• For Julie's Fruit:.
• Combine the pie filling, oranges, pineapple, bananas and 1/2 pint of strawberries.
• Put in a pretty bowl.
• To Serve:.
• Slice Pound Cake and place a slice on plate with Julie's Fruit on top.
• And Enjoy!

POUND CAKE WITH TROPICAL FRUIT AND RUM-APRICOT SAUCE

Steps:

• In a medium saucepan, mix the apricot jam with the water, rum and fruit.Bring to a boil over medium heat. Boil until sauce is thickened and syrupy, about 5 minutes. Cool slightly.
• To serve: place a slice or two of pound cake in serving plate, top with some fruit and syrup. Garnish with a dollop of whipped cream.

CHOCOLATE FONDUE WITH FRUIT AND GRILLED POUND CAKE

Steps:

• Heat up the grill. Grill the pineapple slices over medium heat until charred on both sides, about 8 minutes.
• Brush the pound cake slices with the melted butter and grill over medium heat until toasted, about 4 minutes.
• Cut the pound cake into 1 inch cubes and transfer to a plate. Cut the pineapple into 1 inch cubes and transfer to a separate plate along with the apricots.
• In a pan, bring the cream and bourbon to a simmer. Add both of the chocolates and the salt, then remove the pan from the heat and let stand for 5 minutes. Whisk until smooth.
• Serve the chocolate with the grilled pound cake and fruit.

JOYS OF JELLO FRUIT FLAVORED POUND CAKE BY FREDA

Steps:

• 1. In a Large Bowl add cake mix, Add remaining ingredients, to the cake mis.. Beat 3 min. or till smooth and creamy.
• 2. Pour batter into 10" tube pan, Lined on the bottom with wax paper. (see note Below on pans you use)
• 3. Bake @ 350 50-60 min. COOL in pan 15 min, Remove from pan and cool on cake rack. Sprinkle with Pdr sugar or Drizzle with Glaze or Frost if desired.
• 4. NOTE: This cake can be baked in different pans be sure they are Pam sprayed & paper lined. (2-3) Mini pans @ 350 25-30 min (2) 5X9X3" loaf pans Bake @350 40-45 min (1) 13X9X2" pan @ 350 40-45 min (2) 9" layer cake pans @ 350 30-35 min (1) 9 in Tube Pan @ 350 60-65 min

FRUIT-TOPPED LEMON POUND CAKE

Steps:

• Heat oven to 350°F. Generously grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
• Spoon 1/3 cup lemon curd into small microwavable bowl. Microwave on High 10 to 15 seconds or just until softened. Measure 1 teaspoon into large bowl; reserve remaining lemon curd. In same large bowl, beat 1 cup granulated sugar, butter, lemon peel, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 5 minutes, scraping bowl occasionally. Beat flour mixture into sugar mixture alternately with milk on low speed, beating just until smooth after each addition. Pour into pan.
• Bake 50 to 60 minutes, or until toothpick inserted in center crack comes out clean. Cool 20 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
• Meanwhile, in large bowl, mix strawberries, nectarines and 1/4 cup granulated sugar; set aside. Refrigerate, if desired.
• In small microwavable bowl, microwave lemon curd on High 10 to 15 seconds to soften; let cool 5 minutes. Place in large bowl. In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold whipped cream mixture into lemon curd until thoroughly blended. Cover and refrigerate until serving.
• Cut cake into 24 slices. For each serving, place 1 slice of cake on dessert plate; spoon about 1/4 cup fruit and 2 heaping tablespoons topping over slice. Top with second slice of cake, 1/4 cup fruit and 2 heaping tablespoons topping.

CREAM CHEESE POUND CAKE WITH SASSY FRUIT SALSA

Steps:

• In large bowl, mix salsa ingredients. Cover and refrigerate about 1 hour or until chilled.
• Heat oven to 325°F. Generously grease and flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Pour into pan.
• Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate and remove pan. Cool completely, about 1 hour.
• Place cake on serving plate; sprinkle with powdered sugar. Stir salsa; serve with cake. Store cake loosely covered. Store salsa covered in refrigerator.

FRENCH HOLIDAY FRUIT POUND CAKE

Steps:

• 1. Preheat oven to 350^. Butter and flour or spray the spring form pan. With an electric mixer, beat the olive oil,alternately with the(first remove 2 T. sugar and set aside) remaining sugar, until the oil has been absorbed. Beat on high until fluffy. Add egg yolks and continue beating to blend well. Slowly add flour,mixing well after each addition. Add the vanilla and almond, if using, and stir to combine. Set mixture aside. --- Add salt to egg whites and beat to soft peaks. sprinkle the reserved 2 T. sugar over whites and beat until stiff peaks form. Gently fold the egg whites into the batter until well combined. --- Pour half the batter into the prepared pan. Distribute about 3/4 of the chopped fruit over the batter, then top with remaining batter. Now sprinkle remainder of fruit over top of batter and Bake in oven for about 45 minutes or until cake is golden brown and the sides are pulled away from the pan and a toothpick tests clean. Remove to wire rack and let cool , before removing from pan.

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.

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.

FRUIT-FLAVORED POUND CAKE

Steps:

• Preheat oven to 350°F. Grease and flour 10-inch tube or fluted tube pan; set aside. Place all ingredients in large bowl. Beat with electric mixer on medium speed 3 minutes or until well blended.
• Pour into prepared pan.
• Bake 50 to 55 minutes or until cake springs back when lightly pressed with finger. Cool 15 minutes; remove from pan. Cool completely on wire rack.

CREAM CHEESE POUND CAKE WITH SASSY FRUIT SALSA

Steps:

• In large bowl, mix salsa ingredients. Cover and refrigerate about 1 hour or until chilled.
• Heat oven to 325°F. Generously grease and flour 10- or 12-cup fluted tube cake pan, or spray with baking spray with flour. In medium bowl, beat cake mix, milk, cream cheese, vanilla and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Beat 2 minutes longer. Pour into pan.
• Bake 38 to 44 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; turn upside down onto cooling rack or heatproof serving plate and remove pan. Cool completely, about 1 hour.
• Place cake on serving plate; sprinkle with powdered sugar. Stir salsa; serve with cake. Store cake loosely covered. Store salsa covered in refrigerator.

LIME GLAZE FOR POUND CAKE OR FRUIT

Steps:

• Mix all ingredients together in a sauce pan and simmer on the stove for a few minutes or until reduced and thickened slightly.
• Cool to room temperature.
• Serve over cake or fruit.