Fruit-Nut Pound Cake
A rich, nutty pound cake packed with pecans and maraschino cherries, offering a moist texture and delightful flavor combination suitable for special occasions or teatime treats.
Ingredients
Instructions
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually fold in the flour and continue mixing until batter is smooth.
- Fold in the chopped pecans.
- Pour the batter equally into two lightly greased and floured loaf pans.
- Insert maraschino cherries into the batter one at a time, pressing them down gently.
- Bake in a preheated oven at 300°F (150°C) for about 1 hour, or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a splash of vanilla extract along with the coconut and butter flavorings. If you prefer, walnuts can be substituted for pecans for a different nutty profile. Be sure to chop the nuts and cherries evenly for consistent distribution throughout the cake. Also, for a moist texture, avoid overmixing the batter after adding the flour.
Serving Suggestions
This Fruit-Nut Pound Cake is delicious on its own but can be enhanced with a dollop of whipped cream or served alongside fresh fruit for a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. Consider serving it with a side of Devonshire Cream Dip for a luxurious touch.
Storage & Reheating
Store any leftover pound cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To enjoy, simply thaw at room temperature or reheat slices in the microwave for a few seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit-Nut Pound Cake contains roughly 270 calories, with 4g protein, 57g carbohydrates, and 4g fat. It is a good source of vitamin C (14% of the Daily Value) and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 698mg 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. However, be aware that the texture may differ slightly. Ensure you use a blend that is designed for baking to achieve the best results.
How can I prevent the cherries from sinking in the batter?
To prevent the cherries from sinking, you can toss them in a little flour before folding them into the batter. This creates a barrier that helps them stay suspended in the cake while baking.
Is it necessary to use both butter and oleo?
Using both butter and oleo (margarine) gives a richer flavor and moisture to the cake. However, if you prefer, you can use just one. If using only butter, ensure it's softened for easy creaming with the sugar.
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).