Best Katos Triple Fruit Pound Cake Recipes

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

Ingredients

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

KATO'S TRIPLE FRUIT POUND CAKE

Kato's Triple Fruit Pound Cake image

Your favourite summer fruits or berries baked in a light and tasty pound cake. What could be easier.

Provided by Baby Kato

Categories Dessert

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 peaches, firm, ripe, peeled, cut into 1/2 inch pieces
2 pears, firm, ripe, pared, cut into 1/2 inch pieces
1 1/2 cups sour cherries, pitted, halved
2 tablespoons candied ginger, slivered
1/2 cup butter
1 cup white sugar, plus
2 tablespoons white sugar
2 1/2 cups flour
1 tablespoon baking powder
1/4 cup buttermilk
4 large eggs
1/2 teaspoon lemon extract
1/4 teaspoon fresh lemon rind
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla, pure

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.