Plain Pound Cake Or Christmas Light Fruit Cake
A classic pound cake with rich butter and sugar flavors, customizable with fruits and nuts, perfect for holiday festivities or as a delicious treat any time.
Ingredients
Instructions
- Preheat the oven and prepare your baking pan.
- In a bowl, combine flour, baking powder, and salt.
- In a separate large bowl, cream together butter and sugar until smooth.
- Beat in eggs one at a time, then add vanilla or almond flavoring.
- Gradually add the dry ingredients to the wet mixture, mixing well.
- Fold in as much fruit and nuts as desired, ensuring almonds are not cut through.
- Pour batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before adding it to the mixture. You can substitute half of the butter with applesauce for a healthier version. If you want to enhance the flavor, try adding zest from a lemon or orange. Make sure to not overmix the batter once the dry ingredients are added to keep the cake tender.
Serving Suggestions
Serve slices of this pound cake with a dollop of whipped cream or a scoop of Mother'S Ice Cream(6 Quarts) for a delightful dessert. It pairs well with coffee or tea and can be enjoyed as a breakfast treat. For a festive touch, garnish with fresh fruit or a light dusting of powdered sugar.
Storage & Reheating
Store 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 freeze for up to 3 months. To reheat, simply thaw at room temperature and warm slices in the microwave for about 10-15 seconds, or enjoy cold.
Nutrition & Diet Analysis (per serving)
Each serving of Plain Pound Cake Or Christmas Light Fruit Cake contains roughly 1236 calories, with 22g protein, 221g carbohydrates, and 28g fat. It is an excellent source of iron (98% of the Daily Value), calcium (97% of the Daily Value), and vitamin A (50% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2992mg per serving (130% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding an extra egg or a tablespoon of milk.
How can I make this cake more festive for the holidays?
To make the cake more festive, consider adding dried fruits like cranberries or cherries, and spices such as nutmeg or cinnamon. A drizzle of icing can also elevate its holiday appeal.
What can I do with leftover cake?
Leftover pound cake can be repurposed into a trifle by layering it with pudding and fruit. Alternatively, you can toast slices and top them with Amaretto French Toast for a unique breakfast treat.
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).