Holiday Pound Cake (Fruit Cake)
A rich, fruity pound cake infused with candied cherries, pineapple, and pecans, perfect for holiday celebrations and special gatherings with a moist, flavorful crumb.
Ingredients
Instructions
- Cream together the butter and light brown sugar until smooth and fluffy.
- Add the eggs one at a time, beating thoroughly after each addition.
- Sift together the plain flour, baking powder, salt, and soda; then gradually add to the creamed mixture.
- Fold in the finely chopped pecans, candied cherries, candied pineapple, and raisins.
- Pour the batter into a greased 10-inch tube pan.
- Bake at 275°F (135°C) for approximately 1.5 hours, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a pinch of nutmeg or cinnamon. If you're short on time, you can substitute candied fruit with dried versions, but ensure to soak them in warm water for a few minutes to soften. This cake can be made ahead of time; the flavors improve as it sits. Also, remember to let it cool completely before slicing.
Serving Suggestions
This Holiday Pound Cake pairs beautifully with a dollop of Cream Cheese Icing(Bake Auction) or a drizzle of warm caramel sauce for added sweetness. Serve slices with a side of whipped cream or ice cream. It complements a cup of tea or coffee perfectly, making it a delightful dessert for festive gatherings or cozy afternoons.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cake for up to three months. When ready to enjoy, thaw it at room temperature and reheat individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Pound Cake (Fruit Cake) contains roughly 541 calories, with 7g protein, 74g carbohydrates, and 25g fat. It is a good source of calcium (17% of the Daily Value), iron (16% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 1131mg per serving (49% 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 nut instead of pecans?
Yes, you can substitute pecans with walnuts or almonds for a different flavor profile. Just ensure that the nuts are finely chopped to maintain the cake's texture. Both alternatives will add a delicious crunch and complement the sweetness of the candied fruit.
How can I make this recipe gluten-free?
To make this Pound Cake gluten-free, simply replace the all-purpose flour with a gluten-free flour blend. Make sure the blend includes a binding agent like xanthan gum. This will help maintain the structure of the cake while keeping it moist and delicious.
Is it possible to reduce the sugar in this recipe?
You can reduce the sugar slightly, but keep in mind that sugar contributes to the cake's moisture and texture. Consider using a natural sweetener like honey or maple syrup, but adjust the liquid ingredients accordingly to maintain the right consistency.
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).