A moist and buttery pound cake studded with a colorful mix of your favorite fruits. Perfect for any occasion, from afternoon tea to a festive dessert.
Ingredients:
- For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk or buttermilk
- For the Mixed Fruit:
- 1 cup mixed fruits, diced (examples: strawberries, blueberries, raspberries, peaches, apricots, or even dried fruits like cranberries or apricots)
- 2 Tablespoons all purpose flour. (for tossing the fruit)
- Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or fruit juice (lemon, orange)
Instructions:
- Prepare the Oven and Pan:
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-inch bundt pan or a 9×13 inch baking pan.
- Cream Butter and Sugar:
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Alternate Wet and Dry Ingredients:
- Gradually add the dry ingredients to the butter mixture, alternating with the milk or buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Prepare the Fruit:
- Place the diced fruit into a small bowl, and toss with the 2 tablespoons of flour. This will help prevent the fruit from sinking to the bottom of the cake.
- Fold in the Fruit:
- Gently fold the floured mixed fruit into the batter.
- Bake the Cake:
- Pour the batter into the prepared pan.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- If using a 9×13 pan, the cooking time may be reduced. Start checking at 50 minutes.
- Cool the Cake:
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Prepare the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar and milk or fruit juice until smooth. Drizzle over the cooled cake.
- Serve:
- Slice and serve your delicious mixed fruit pound cake.
Tips and Variations:
- Fruit Choices: Feel free to customize the fruit mix to your liking. Use seasonal fruits for the best flavor.
- Dried Fruit: Dried fruits should be cut into smaller pieces.
- Lemon Zest: Add 1-2 teaspoons of lemon zest to the batter for a bright, citrusy flavor.
- Nuts: Add 1/2 cup of chopped nuts (walnuts, pecans) for added texture.
- Glaze Variations: Experiment with different fruit juices or extracts in the glaze.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
Enjoy your mixed fruit pound cake!