Holiday Pound Cake
Holiday Pound Cake is a rich, dense dessert packed with candied cherries, pineapple, and toasted pecans. Its sweet, fruity flavors and moist texture make it perfect for festive gatherings or special occasions, delighting those who appreciate classic, indulgent baked treats.
Ingredients
Instructions
- Beat eggs one at a time into the mixture.
- Add sugar, butter, and vanilla; mix well.
- Combine salt and soda with sifted flour.
- Remove 1 cup of flour to roll pecans and candied pineapple in.
- Add floured fruits and nuts to the batter and mix well.
- Pour the batter into a greased and floured Bundt or round cake pan.
- Bake at 250°F (120°C) for 3 hours.
Tips & Substitutions
For a more vibrant flavor, consider adding a splash of orange or lemon zest to the batter. If you can't find candied cherries, dried ones soaked in a bit of rum or juice could work as a substitute. Ensure your butter is at room temperature for better incorporation, and be careful not to overmix after adding the flour to keep the cake tender. This cake pairs beautifully with Homemade Hot Fudge Sauce.
Serving Suggestions
Serve slices of this pound cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It also pairs wonderfully with a cup of coffee or tea. For a festive touch, add a sprinkle of powdered sugar on top or serve alongside a slice of Dreamy Apricot Salad for a refreshing contrast.
Storage & Reheating
Store leftover pound cake in an airtight container at room temperature for up to a week. If you want to keep it fresh longer, wrap it tightly in plastic wrap and refrigerate it for up to two weeks. To reheat, simply slice a piece and warm it in the microwave for about 10-15 seconds or in the oven at a low temperature until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Pound Cake contains roughly 756 calories, with 6g protein, 67g carbohydrates, and 48g fat. It is a good source of iron (14% of the Daily Value), protein (12% of the Daily Value), and dietary fiber (10% of the Daily Value). Note that it is relatively high in sodium, at 568mg per serving (25% 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 different nuts instead of pecans?
Absolutely! You can substitute walnuts or almonds for pecans if you prefer. Just ensure they are chopped to a similar size for even distribution in the cake. Both options will give a slightly different flavor but will still complement the cake well.
How can I make this recipe gluten-free?
To make this pound cake gluten-free, you can replace regular flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum, which helps mimic the structure provided by gluten. Baking times may vary slightly, so keep an eye on it as it bakes.
What should I do if my cake is too dense?
If your pound cake turns out dense, it might be due to overmixing or too much flour. To prevent this next time, be cautious when incorporating the flour and avoid packing it into the measuring cup. A light hand during mixing helps maintain a tender crumb.
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).