Fruit Pound Cake Recipe is a rich, buttery cake filled with vibrant dried and candied fruits, offering a sweet and satisfying bite.
This cake turns out incredibly moist and flavourful, making it truly delicious. I made this Fruit Pound Cake after seeing it prepared in a holiday baking show, which inspired me to try it myself.
Now, I will show up and guide you step by step through making this delightful Fruit Pound Cake Recipe.
Why You’ll Love?
You’ll love Fruit Pound Cake Recipe for its rich flavour, soft texture, and vibrant mix of fruits in every slice. The combination of butter, cream cheese, and yogurt creates a moist and tender cake that melts in your mouth.
Sweet candied fruits and citrus zest add a festive touch and a bright, fruity taste. Each bite feels warm, comforting, and satisfying.
This Fruit Pound Cake Recipe brings a homemade charm that’s both nostalgic and inviting, making it a favourite choice for gatherings or celebrations.
How To Prepare Fruit Pound Cake Recipe?
Recipe Overview
Preparation Time: 25 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Course: Dessert / Cake
Cuisine: American / Holiday Baking
Yield: Serves 12
Main Kitchen Utensils
- 9×5 inch loaf pan
- Mixing bowls (large & medium)
- Hand or stand mixer
- Spatula
- Measuring cups & spoons
- Microplane or zester
- Cooling rack
- Saucepan (for soaking fruit)
Ingredients
- 1 1/4 cups chopped mixed dried fruits (e.g., dates, apricots, pineapple, cranberries)
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup granulated white sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional, for enhanced flavor)
- ½ cup plain yogurt or sour cream (for added moisture)
- Zest of 1 lemon (or orange)
- 1 cup cranberry juice (for soaking dried fruit)
- 1½ cups red and green candied cherries, halved
- ½ cup chopped walnuts
- 1 package cream cheese, softened
- 1½ cups mixed candied fruit, chopped
How To Make Fruit Pound Cake Recipe?
Step 1: Soak The Dried Fruits
Chop your dried fruits and place them in a small saucepan with cranberry juice. Let them simmer gently for about 5 to 7 minutes, just until the fruit softens and plumps up. Once done, drain off any leftover juice and set the fruit aside to cool.
Step 2: Prep The Pan And Heat The Oven
Set your oven to 325°F (165°C) and let it preheat. Meanwhile, grease and flour a 9×5-inch loaf pan or you can line it with parchment paper if you prefer less mess.
Step 3: Mix The Dry Ingredients
In a mixing bowl, whisk together the flour, baking powder, and salt. Set this bowl aside for now.
Step 4: Cream The Butter, Cream Cheese, And Sugars
In a large mixing bowl, beat the butter, cream cheese, granulated sugar, and brown sugar together until the mixture turns light and fluffy. This should take about 3 to 4 minutes.
Step 5: Add Eggs And Flavorings
Crack in the eggs one at a time, mixing well after each one. Then stir in the vanilla, almond extract (if you’re using it), and some lemon or orange zest for extra flavour.
Step 6: Add The Yogurt
Mix in the yogurt (or sour cream) until it’s fully blended into the batter.
Step 7: Combine Wet And Dry
Add the dry ingredients into the wet mixture a bit at a time, stirring just until everything is combined. Be careful not to over mix it can make the cake dense.
Step 8: Fold In The Fruits And Nuts
Gently stir in the cooled, soaked dried fruits along with the candied cherries, mixed fruit, and chopped walnuts.
Step 9: Bake
Pour the batter into your prepared loaf pan and smooth out the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10: Cool And Finish
Let the cake sit in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once it’s cooled, you can slice and serve. If you want, dust the top with powdered sugar or add a glaze for a finishing touch.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 360 |
| Fat | 17g |
| Saturated Fat | 9g |
| Cholesterol | 85mg |
| Sodium | 160mg |
| Carbohydrates | 48g |
| Sugar | 33g |
| Fiber | 2g |
| Protein | 5g |
Fruit Pound Cake Recipe
This Fruit Pound Cake Recipe is a delightful blend of soft, buttery cake and a generous mix of dried and candied fruits.
Its main speciality lies in the rich texture created by cream cheese and yogurt, making it moist and tender. The addition of citrus zest and soaked fruits brings a vibrant flavour throughout.
This Fruit Pound Cake Recipe is unique for its balance of sweetness and fruitiness, making each bite enjoyable. It’s a beautiful and flavourful dessert that feels special every time it’s made.
Helpful Tips
➣ Soak the dried and candied fruits in cranberry juice for at least 15 minutes to enhance their flavor and prevent them from drying out during baking.
➣ Ensure all ingredients, especially eggs, butter, and cream cheese, are at room temperature for a smoother, more even batter.
➣ Gently fold the fruit and nuts into the batter to avoid overmixing, which can make the cake dense.
➣ Line the pan with parchment paper to help the cake release easily without sticking.
➣ Check doneness by inserting a toothpick into the center, it should come out clean or with a few moist crumbs.
Ways To Use It
1. Serve slices of fruit pound cake alongside a cup of tea or coffee for a cozy afternoon treat.
2. Top the cake with whipped cream and fresh berries to create a simple yet elegant dessert.
3. Use leftover cake to make layered trifle by alternating cake pieces with custard and fruit.
4. Toast slices lightly and spread with butter or cream cheese for a delicious breakfast option.
5. Cut into small cubes and serve as bite-sized snacks at parties or gatherings.
How To Make Fruit Pound Cake Recipe Tastier?
To make Fruit Pound Cake Recipe tastier, soak the dried fruits in warm juice or a splash of flavoured liqueur to deepen their flavour.
Use fresh citrus zest to bring a bright, natural note to the cake. Cream the butter, cream cheese, and sugars until very light and fluffy for a better texture.
Gently folding in the fruits prevents them from sinking. Baking at a lower temperature ensures even cooking. Letting the cake cool completely helps the flavour settle and improve.
Storage And Shelf Life
Fruit Pound Cake Recipe stays fresh for several days when stored properly. Wrap it tightly in plastic wrap or place it in an airtight container and keep it at room temperature for up to 4 days.
To extend freshness, refrigerate it for up to a week. For longer storage, freeze the cake for up to 3 months. Before serving, allow it to thaw in the refrigerator to bring back its soft texture and rich, fruity flavour.
Frequently Asked Questions
Can I Use Fresh Fruit Instead Of Dried Or Candied Fruit?
Fresh fruit contains too much moisture and can alter the texture of the cake. It’s best to stick to dried or candied fruits for structure and flavour.
How Do I Prevent The Fruits From Sinking To The Bottom?
Toss the chopped fruits in a tablespoon of flour before folding them into the batter. This helps them stay evenly distributed.
Can I Make This Cake Ahead Of Time?
Yes, this cake tastes even better the next day as the flavours develop. Store it tightly wrapped at room temperature or refrigerate for longer freshness.
Is It Necessary To Soak The Dried Fruits?
Soaking enhances the flavour and softens the dried fruits, making them more pleasant to bite into. It also helps prevent them from drawing moisture from the cake.
What Pan Works Best For This Recipe?
A standard 9×5-inch loaf pan works well. Just make sure to grease and flour the pan thoroughly to prevent sticking.
Conclusion
I truly enjoyed the delicious success of making this easy Fruit Pound Cake Recipe, and I hope you’ll be inspired to try it too!
With its rich flavour, moist texture, and vibrant fruits, it’s a treat that’s perfect for any occasion. It was simple to make and incredibly satisfying.
Now it’s your turn bake Fruit Pound Cake Recipe soon and let me know just how delicious it turned out for you!
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Fruit Pound Cake Recipe
Equipment
- 9×5-inch loaf pan
- Mixing bowls (large & medium)
- Hand or stand mixer
- Spatula
- Measuring cups & spoons
- Microplane or zester
- Cooling rack
- Saucepan (for soaking fruit)
Ingredients
- 1 1/4 cups chopped mixed dried fruits e.g., dates, apricots, pineapple, cranberries
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter softened
- ½ cup granulated white sugar
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract optional, for enhanced flavor
- ½ cup plain yogurt or sour cream for added moisture
- Zest of 1 lemon or orange
- 1 cup cranberry juice for soaking dried fruit
- 1½ cups red and green candied cherries halved
- ½ cup chopped walnuts
- 1 package cream cheese softened
- 1½ cups mixed candied fruit chopped
Instructions
Step 1: Soak The Dried Fruits
- Chop your dried fruits and place them in a small saucepan with cranberry juice. Let them simmer gently for about 5 to 7 minutes, just until the fruit softens and plumps up. Once done, drain off any leftover juice and set the fruit aside to cool.
Step 2: Prep The Pan And Heat The Oven
- Set your oven to 325°F (165°C) and let it preheat. Meanwhile, grease and flour a 9×5-inch loaf pan or you can line it with parchment paper if you prefer less mess.
Step 3: Mix The Dry Ingredients
- In a mixing bowl, whisk together the flour, baking powder, and salt. Set this bowl aside for now.
Step 4: Cream The Butter, Cream Cheese, And Sugars
- In a large mixing bowl, beat the butter, cream cheese, granulated sugar, and brown sugar together until the mixture turns light and fluffy. This should take about 3 to 4 minutes.
Step 5: Add Eggs And Flavorings
- Crack in the eggs one at a time, mixing well after each one. Then stir in the vanilla, almond extract (if you’re using it), and some lemon or orange zest for extra flavour.
Step 6: Add The Yogurt
- Mix in the yogurt (or sour cream) until it’s fully blended into the batter.
Step 7: Combine Wet And Dry
- Add the dry ingredients into the wet mixture a bit at a time, stirring just until everything is combined. Be careful not to over mix it can make the cake dense.
Step 8: Fold In The Fruits And Nuts
- Gently stir in the cooled, soaked dried fruits along with the candied cherries, mixed fruit, and chopped walnuts.
Step 9: Bake
- Pour the batter into your prepared loaf pan and smooth out the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 10: Cool And Finish
- Let the cake sit in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Once it’s cooled, you can slice and serve. If you want, dust the top with powdered sugar or add a glaze for a finishing touch.
Notes
Nutrition Facts
Calories: 360 | Fat: 17g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 160mg | Carbohydrates: 48g | Sugar: 33g | Fiber: 2g | Protein: 5g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”