Amazing Rich and Fruity Pound Cake Recipe

There’s nothing like the smell of a freshly baked cake wafting through the house, especially when it’s a Rich and Fruity Pound Cake. As a busy mom, I know how much joy a simple treat can bring to my family, and this recipe is a guaranteed winner. From prep to plate, you’re looking at about 2 hours and 30 minutes of love infused into every slice!

Why This Rich and Fruity Pound Cake Recipe is a Winner

I know there are a million pound cake recipes out there, but trust me, this one is special. Here’s why it will become your new go-to:

• Simple Ingredients: You probably already have most of these in your pantry. No fancy, hard-to-find items here!
• Bursting with Fruit Flavor: Every bite is packed with delicious fruit, making it moist and flavorful.
• Perfect for Any Occasion: Whether it’s a weeknight dessert, a special celebration, or a lovely morning treat, this cake fits the bill.
• Easy to Customize: Use your favorite fruits, creating endless variations.

What Makes This a “Rich and Fruity” Pound Cake?

It’s all about the perfect balance of richness and the vibrant flavors of fresh fruit. The pound cake itself is dense and buttery, creating a wonderful foundation for the fruit. When you add juicy berries or tangy citrus zest, it transforms into a sensory experience. The fruit bursts in your mouth, adding moisture and a delightful sweetness that complements the richness of the cake. It’s a beautiful marriage of textures and tastes that will leave you craving more.

Choosing Your Fruit for the Best Rich and Fruity Pound Cake

One of the best things about this recipe is how versatile it is with fruit.

• Berries: Blueberries, raspberries, and strawberries are fantastic. I like to toss them lightly in flour before adding them to the batter. This helps prevent them from sinking to the bottom!
• Dried Fruits: Chopped dried apricots, cranberries, or cherries add a chewy texture and concentrated sweetness.
• Citrus Zest: Lemon, orange, or lime zest brightens up the flavor and adds a lovely aroma. A tablespoon or two is usually perfect.

Feel free to experiment! I find that about 1 to 2 cups of fruit works best for this recipe.

Ingredients for Your Rich and Fruity Pound Cake

Here’s what you’ll need to create this masterpiece:

• 2 cups unsalted butter (softened)
• 3 ½ cups granulated sugar
• 6 large whole eggs¹
• 6 large egg yolks¹
• 1 Tablespoon vanilla extract
• 1 teaspoon salt
• 3 ½ cups all-purpose (plain) flour²

How to Make a Rich and Fruity Pound Cake: Step-by-Step

Alright, let’s get baking! Here’s how I make my Rich and Fruity Pound Cake, step by step:

1. Preheat your oven to 350F (175C). Generously grease a 10 inch tube pan or 12 cup bundt pan with vegetable shortening and flour. Make sure the pan can hold 12 cups. Shake out any excess flour and set the pan aside.
2. Place your softened butter in a large bowl. This recipe makes a lot of batter, so I recommend using a stand mixer if you have one. Beat the butter with an electric mixer until it is creamy and smooth.
3. Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined, light, and fluffy, which should take about 1-2 minutes.
4. In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.
5. Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and the salt and vanilla are incorporated.
6. With the mixer on low speed, slowly pour the egg mixture into your batter. Allow it to gradually become incorporated. If you can’t manage a steady stream, add the egg mixture in about 6 parts, allowing each part to become well incorporated before adding more. Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl. Then, increase the speed to medium-high and beat for another 1-2 minutes.
7. Reduce the mixer speed to low and gradually add flour to the batter, about ¼ cup at a time, until all has been added.
8. Scrape down the sides and bottom of the bowl, then stir again on medium speed until well-combined. Beat for another minute.
9. Spread the batter evenly into your prepared tube pan. Use a spatula to smooth the surface of the batter.
10. Transfer to the preheated oven and bake in the center rack for an hour and ten to an hour and fifteen minutes. To test if it’s done, insert a wooden skewer in the center of the thickest part of the cake. It should come out clean or, ideally, with a few moist crumbs. Do NOT over-bake this cake, or it will be dry.
11. Allow the cake to cool for at least 20 minutes. Then, run a knife around the sides of the tube pan and the center.
12. Carefully invert the pound cake onto a cooling rack and allow it to cool completely before serving.

Preventing Soggy Fruit in Your Pound Cake

Nobody wants a soggy pound cake! To prevent this, make sure your fruit is as dry as possible. Pat it dry with a paper towel before adding it to the batter. Tossing berries in a little flour helps too. Also, don’t overload the cake with too much fruit; stick to the recommended amount.

Tips for Baking the Perfect Rich and Fruity Pound Cake

Here are a few more tips to ensure your cake turns out perfectly every time:

• Room Temperature Ingredients: Using room temperature butter and eggs helps the batter come together smoothly.
• Don’t Over-Mix: Over-mixing can lead to a tough cake. Mix until just combined.
• Grease the Pan Well: This is crucial for easy removal.

Recipe Variations for Your Rich and Fruity Pound Cake

Want to mix things up? Here are some ideas:

• Glaze: Add a simple lemon, vanilla, or fruit-flavored glaze.
• Extracts: Use almond or orange extract instead of vanilla.
• Nuts: Incorporate chopped nuts like walnuts or pecans.
• Seasonal Fruit: Try cranberries and orange zest in the winter!

Common Mistakes When Making Rich and Fruity Pound Cake

Here are some common pitfalls and how to avoid them:

• Fruit Burning: If the fruit starts to burn, tent the cake with foil.
• Cake Sinking: Don’t open the oven door too early, and make sure the cake is fully baked.
• Cake Too Moist: Reduce the amount of fruit slightly or increase the baking time.

How to Store Your Rich and Fruity Pound Cake

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 2 months. If your pound cake includes fresh fruit, freezing will change the fruit’s texture.

Can I Use Frozen Fruit in this Rich and Fruity Pound Cake Recipe?

Yes, you can! Thaw the frozen fruit and drain any excess liquid before using. You may need to add a few extra minutes to the baking time.

Substituting Ingredients in Your Rich and Fruity Pound Cake

Here’s a handy guide to ingredient substitutions:

Ingredient	Substitution Options	Notes
All-Purpose Flour	Gluten-Free Flour Blend, Cake Flour	Adjust liquid as needed. Cake flour will result in a more tender cake.
Granulated Sugar	Brown Sugar, Honey, Maple Syrup	May affect the color and moisture of the cake.
Butter	Margarine, Coconut Oil	May alter the flavor and texture.

Frequently Asked Questions

Here are some answers to common questions about making pound cake:

What fruits work best in a rich and fruity pound cake?

Berries like blueberries, raspberries, and strawberries work beautifully. They add moisture and a burst of flavor. Citrus zest, like lemon or orange, also works well to brighten up the cake.

How do you keep pound cake moist?

Don’t over-bake it! Over-baking is the biggest culprit for dry pound cake. The addition of juicy fruits will help keep the cake moist. Storing it properly in an airtight container is also key.

What is the best way to store pound cake?

Store it in an airtight container at room temperature for up to 3 days. If you want to store it longer, wrap it well and freeze it. Fruit-specific advice? Enjoy the cake sooner rather than later. The flavor of fresh fruit is best in the first 24-48 hours.

Why is my pound cake dry/dense?

Dry pound cake is often caused by over-baking or using too much flour. Make sure to measure your ingredients accurately. Also, make sure that your fruit is not drawing moisture from the batter during baking, causing the cake to be more dense and dry.

Can this recipe be adapted for different pan sizes/shapes (e.g., muffins, mini-loaves)?

Absolutely! For muffins or mini-loaves, reduce the baking time to about 18-22 minutes, depending on the size. Keep an eye on them and test with a skewer.

How do I prevent the fruit from sinking to the bottom of the cake?

Tossing the fruit in a little flour before adding it to the batter helps. This creates a barrier that prevents the fruit from sinking. Also, don’t add too much fruit.

Can I make this with dried fruit instead of fresh or frozen?

Yes! Soak the dried fruit in warm water or juice for about 30 minutes before using it. This will plump it up and prevent it from being too dry in the cake.

Conclusion

This Rich and Fruity Pound Cake is more than just a recipe; it’s an invitation to create joy in your kitchen. It’s about bringing smiles to the faces of your loved ones and savoring those sweet moments together. Now, I want to hear from you! Have you tried this recipe? What fruits did you use? Leave a comment below and let me know how it turned out. And if you have any questions, don’t hesitate to ask. I’m here to help you every step of the way!