Dried Apple Pound Cake
A moist, flavorful pound cake infused with dried apples, raisins, walnuts, and warm spices, ideal for autumn gatherings or satisfying cozy dessert cravings.
Ingredients
Instructions
- Cook dried apples until done.
- Add raisins, walnuts, and half the sugar to the cooked apples and mix.
- Cream remaining sugar, butter, and eggs together until smooth.
- Sift together flour, baking soda, and spices, then fold into the creamed mixture.
- Combine all ingredients and pour into a loaf pan.
- Bake at 325°F (163°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider soaking the dried apples in warm water or apple juice before cooking. If you're out of walnuts, pecans make a great substitute. To enhance the spice profile, try adding a pinch of ginger. Ensure the butter is softened for easier creaming, and make sure to sift the dry ingredients well for a lighter cake texture.
Serving Suggestions
This dried apple pound cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider serving it alongside Cocktail Wafers On Tap for a delightful dessert spread.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm it in a microwave for a few seconds or in an oven set to low until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Dried Apple Pound Cake contains roughly 1357 calories, with 21g protein, 213g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (74% of the Daily Value), vitamin C (49% of the Daily Value), and iron (47% of the Daily Value). Note that it is relatively high in sodium, at 683mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apples instead of dried apples?
While fresh apples can be used, they will alter the texture and moisture content of the cake. If you choose to use fresh apples, make sure to chop and cook them down to remove excess moisture, then reduce the liquid components in the recipe slightly.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown, and the sides should start to pull away from the pan. If you notice the top browning too quickly, you can cover it loosely with foil.
Can I freeze the pound cake?
Yes, you can freeze the pound cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight before serving, and it will taste freshly baked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).