Best Pound Cake Fruit Mold 3 Ingredients Video 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.**.

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.

POUND CAKE FRUIT MOLD (3 INGREDIENTS) - VIDEO

Steps:

• -We start by cutting our loaf of pound cake into 16 slices. We cut the 8 slices in half making fingers. Set aside. -Drain your canned fruit and reserve the juice in a separate bowl. -If you are going to use nuts, I would dry pan roast the nuts now and when roasted and placed in a bowl, toss with 1/2 tsp granulated sugar. Set aside. -Dip your first pound cake finger slightly in the reserved fruit juice and mold into your jello mold. Continue dipping and pressing the fingers till the perimeter has been enclosed. -Spread 1/3 cup or so of the non-dairy topping on the bottom of the mold. Add, 1/3 of your fruit. Top off with the larger pieces of pound cake that have been dipped lightly into the reserved juice. Sprinkle with half of the nuts.
• -Repeat the layering one more time ending with the nuts. -Using your Tupperware lid, burp according to the instructions on the video till you have a very flat, almost concave lid. Place in the refrigerator for at least 1/2 hour. -After the allotted time, bring the mold out and invert either onto the Tupperware tray, or a pretty platter. -Additional fresh fruit for garnish makes the plates look so pretty! This is one of the most easiest of desserts, yes? Nevertheless, elegant enough to serve on any occasion. So my friends, grab a pound cake and be the star of the show!