Jeweled Pound Cake

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Bright candied fruit bits give traditional cake a new festive look


  • ¼ c. candied cherries
  • ¼ c. candied orange peel
  • ¼ c. citron
  • ¼ c. candied pineapple
  • 6 tblsp. light corn syrup
  • 2 c. butter (1 lb.)
  • c. sugar
  • 2 tsp. vanilla
  • ½ tsp. salt
  • 10 eggs, separated
  • 4 c. sifted cake flour
  • c. sugar


  • Chop fruits.
  • Grease three 9 x 5 x 3" loaf pans. Pour 2 tblsp. syrup into bottom of each pan and sprinkle an equal quantity of fruits into each pan.
  • Cream butter until fluffy. Add 1¼ c. sugar, vanilla and salt gradually, while beating. Continue beating with electric mixer until mixture is light and fluffy and no sugar particles remain, about 5 to 7 minutes. If beating by hand, cream until very light and fluffy.
  • Beat egg yolks until light and lemon-colored; combine with creamed mixture. Blend in flour.
  • Beat egg whites until soft peaks form. Gradually add remaining 1¼ c. sugar, beating constantly. Continue beating until whites stand in stiff peaks.
  • Fold meringue into cake batter; blend well, but do not beat. Pour into prepared loaf pans over fruit.
  • Bake in slow oven (325°) 80 minutes for metal pans, 10 minutes less for glass pans. Turn out of pans; cool upside down on racks.