Pound Fruit Cake
A rich and moist pound fruit cake packed with dried fruits, nuts, and candied cherries, perfect for festive occasions or as a sweet gift.
Ingredients
Instructions
- Mix all ingredients thoroughly.
- Pour batter into greased loaf pans.
- Bake at 300°F for 15 minutes.
- Increase oven temperature to 325°F and continue baking for approximately 45 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with cream cheese. If you want to reduce sugar, use a sugar substitute that measures like sugar. For a more complex taste, add spices such as nutmeg or cinnamon. Ensure your ingredients are at room temperature for better mixing. If using dates, chop them finely and add them along with the raisins for added sweetness.
Serving Suggestions
This pound fruit cake is delightful on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of tea or coffee for a cozy afternoon treat. For a festive touch, consider drizzling it with a simple glaze made from powdered sugar and milk.
Storage & Reheating
Store any leftover pound fruit cake in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks. To freeze, wrap the cake tightly in plastic wrap and aluminum foil, and it can last for up to three months. When ready to enjoy, thaw at room temperature or gently reheat in a low oven.
Nutrition & Diet Analysis (per serving)
Each serving of Pound Fruit Cake contains roughly 3489 calories, with 19g protein, 227g carbohydrates, and 286g fat. It is an excellent source of calcium (66% of the Daily Value), iron (48% of the Daily Value), and protein (39% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg 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 different types of nuts in this recipe?
Absolutely! Feel free to substitute the nuts with your favorites, such as walnuts, pecans, or almonds, to personalize the flavor. Just make sure to roughly chop them for even distribution throughout the cake.
What can I use instead of margarine?
If you prefer not to use margarine, you can substitute it with additional butter or use a plant-based butter alternative for a dairy-free option. Both will work similarly in maintaining the cake's moisture and texture.
How do I know when the cake is done baking?
The pound fruit cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Keep an eye on it during the last 15 minutes of baking to avoid overcooking.
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).