Old-Fashioned Pound Cake: Fruit Cake

Name: Old-Fashioned Pound Cake: Fruit Cake
Ingredients: Toss the fruits and nuts with the remaining flour. Fold them into the batter.; Mix batter as in basic procedure, using 80% of the flour. If spices are used, cream them with the butter and sugar.; Baking: Use loaf, ring, or tube pans, preferably with paper liners. Bake at 350°F(175°C) for small cakes (1–1½ lb/450–700 g), and 300°F(150°C) for large cakes (4–5 lb/1.8–2.3 kg). Baking time ranges from about 1½ hours for small cakes to 3–4 hours or more for large cakes.; Mix all fruits and soak overnight in brandy, rum, or sherry.; Cool. Glaze with Clear Glaze, decorate with fruits and nuts, if desired, and glaze again.; Cut large fruits (such as whole dates) into smaller pieces.; Rinse and drain glazed fruits to remove excess syrup.

Preparation info

Difficulty
Easy

Appears in

Professional Baking

By Wayne Gisslen

Published 2008

About

Mace or grated lemon or orange zest may be used to flavor pound cake.

Method

Use 50% cake flour and 50% bread flour in the basic recipe. Add 250–750% (2.5–7.5 lb/1.25–3.75