Pound Cake with Dried Fruit

Fruitcake

Printable recipe : Video

Preparation

Oil and dust lightly:a 8-cup (5x9x3")(13x23x7cm)pound cake pan, or line with parchment paper.(about 1900cc)

Ingredients

• 1/2 lb.(224grams) butter
• 1/2 lb. (224grams) sugar (half of sugar to be added to butter, and the other half to egg whites)
• 4 egg yolks
• 1 3/4 cups (224grams) cake flour
• 2 tsp. baking powder
• 2 tsp vanilla
• 2 tsp almond extract
• 4 egg whites

• 1/4 cup of candied cherries
• 1/4 cup of pineapple
• 1/4 cup of citron
• 1/4 cup of raisins
• sliced bananas

1. Cream 1/2 lb.(224grams) butter.
   
2. Add 1/4 lb.(112 grams)sugar. Cream together until fluffy.
   
3. Add to butter mixture, one yolk at a time and beat:
   4 egg yolks
   2 tsp vanilla
   2 tsp almond extract
   
4. Add flour mixture and mix briefly with a spatula until dry ingredients become evenly moist.(minimum mixing)
   
5. In a separate bowl, whip 4 egg whites, adding the remaining 1/4 lb.(112 grams)sugar, until very fluffy but not dry.
   
6. Fold in 1/4 of the egg white into the batter with a spatula until evenly blended. Add the rest of the egg whites, gently or at low speed until the color becomes even. ( minimum mixing)
   
7. Fold in dry fruits with little strokes.
   
8. Pour into a 8-cup pound (about 1900cc)(5x9x3")(13x23x7cm)cake pan.
   
9. Bake for 1 hour or so at 325°F.
   

Back to Top | Home