Fruit Pound Cake

1841

Preparation info
  • Yield: One 8½ inch Diameter Cake,

    10 to 12

    Servings.
    • Difficulty

      Medium

Appears in
The Christmas Cook: Three Centuries of American Yuletide Sweets

By William Woys Weaver

Published 1990

  • About

I think Mrs. Bryan called this Fruit Pound Cake because, like pound cake, it was one of the recipes she used for making pyramids of cakes, a subject that I take up in chapter 8 under table centerpieces. Mrs. Bryan’s Fruit Pound Cakes were round, like the ones shown in the 1871 chromolithograph on the opposite page. This pyramid consists of 3 separate cakes of graduating sizes ornamented with icing and paste sugar decorations.<