Homemade Fruit-Loaded Pound Cake
Making a Moist and Delicious Fruit Pound Cake for the Whole Family
My daughter wanted pound cake, so I decided to make one at home using the fruits we had. It turned out to be much more delicious than I expected! The cake looked beautiful and tasted absolutely divine.
Cake Batter Ingredients
- 225g cake flour (low-gluten flour)
- 210g unsalted butter, softened to room temperature
- 150g cream cheese, softened to room temperature
- 160g granulated sugar (adjust to taste)
- 3 Tbsp vanilla sugar (or 3 Tbsp granulated sugar + 1 tsp vanilla extract)
- 6 large eggs, room temperature, lightly beaten
- 1/3 tsp salt
- 3 tsp baking powder
- 150g almond flour
- 180g milk, room temperature
- 75g dried cranberries (soaked in rum or orange liqueur for enhanced flavor)
- 60g orange zest (candied)
- 60g sliced almonds
Fruit Topping Ingredients
- 1 fresh orange
- 1 lemon
- 1/3 piece pineapple (drained if using canned)
- 2 Tbsp granulated sugar
- 2 tsp orange liqueur (or rum, optional)
- 1 fresh orange
- 1 lemon
- 1/3 piece pineapple (drained if using canned)
- 2 Tbsp granulated sugar
- 2 tsp orange liqueur (or rum, optional)
Cooking Instructions
Step 1
Begin by accurately measuring all your ingredients. For this recipe, we’ve slightly reduced the sugar compared to commercial pound cakes to achieve a balanced sweetness that allows the fruit’s natural flavors to shine. Feel free to adjust the sugar quantity to your preference.
Step 2
Wash the fruits thoroughly. Slice the orange, lemon, and pineapple into appealing half-moon shapes or bite-sized pieces suitable for topping.
Step 3
In a small saucepan, combine the sliced lemon, 1 Tbsp of sugar, and 1 tsp of orange liqueur. Add just enough water to barely cover the fruit and simmer gently until slightly softened. The orange liqueur adds a wonderful aroma, but you can omit it if preferred.
Step 4
Repeat the process with the sliced orange, simmering it with sugar and orange liqueur in a similar manner. If you’re using canned pineapple, you can skip this cooking step and simply drain it well before use.
Step 5
Transfer the simmered fruits to a separate bowl and let them cool completely. This process concentrates their natural sugars and intensifies their flavors.
Step 6
In a large mixing bowl, cream the softened butter until smooth and fluffy. Then, add the softened cream cheese and continue to cream until well combined and smooth. Cream cheese contributes to the cake’s moistness and rich flavor.
Step 7
Next, add the vanilla sugar (or granulated sugar and vanilla extract), the remaining granulated sugar, and salt. Gradually add these in 2-3 additions while whipping continuously. Incorporating the sugar in stages helps create a lighter, more tender cake crumb.
Step 8
Add the lightly beaten, room-temperature eggs in 3-4 additions, whipping well after each addition. It’s crucial to add eggs gradually to prevent the batter from separating. Ensure each addition is fully incorporated before adding the next.
Step 9
Sift the cake flour (about 2-3 times for best results) and almond flour into the batter. Gently fold them in using a spatula until just combined. Be careful not to overmix, as this can develop gluten and result in a tough cake.
Step 10
Gently fold in the sliced almonds, orange zest, and the soaked dried cranberries. Ensure these additions are evenly distributed throughout the batter for consistent flavor and texture in every bite.
Step 11
Finally, pour in the room-temperature milk and gently mix until the batter is smooth and well-combined. Your delicious pound cake batter is now ready!
Step 12
Pour the batter into your prepared pound cake pan, filling it about 80% full to allow for rising. Smooth the top surface of the batter with a spatula.
Step 13
Artfully arrange the cooled orange and lemon slices on top of the batter. Then, place the halved pineapple pieces attractively amongst the citrus slices for a beautiful presentation.
Step 14
Bake in a preheated oven at 170°C (340°F) for approximately 35-40 minutes. To check for doneness, insert a skewer or toothpick into the center of the cake; it should come out clean with no wet batter attached.
Step 15
Here’s the beautifully baked pound cake, fresh from the square pan! The cake itself has a lovely golden-brown hue, and the fruits on top have retained their vibrant colors, creating a visually appealing dessert.
Step 16
Once the cake has cooled completely, prepare a simple glaze by mixing condensed milk with powdered sugar. Drizzle this over the top of the cake, and for an extra touch of flair, add some chocolate syrup in a zigzag pattern. Your gorgeous homemade pound cake is now complete and ready to be enjoyed!
