Fruit Flavored Pound Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. In a small bowl, combine flour and baking powder. Set aside. In a measuring cup, combine the milk and 1 teaspoon each coconut, lemon, rum, butter and vanilla extracts; set aside.
• In a large mixing bowl, cream butter, shortening and 3 cups sugar until light and fluffy. Add eggs, and beat until smooth. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture. Spoon mixture into prepared pan.
• Bake for 1 1/2 to 1 3/4 hours, or until cake tests done. Cool in pan on wire rack for 10 minutes.
• Turn cake out of pan onto wire rack. Place waxed paper under rack to catch glaze drippings. Slowly spoon Five Flavor Glaze onto top of hot cake. Cool completely.
• To make the Five Flavor Glaze: In a saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon each coconut, lemon, rum, butter and vanilla extracts. Bring to a boil, stirring until sugar is dissolved.

Steps:

• 1. In a Large Bowl add cake mix, Add remaining ingredients, to the cake mis.. Beat 3 min. or till smooth and creamy.
• 2. Pour batter into 10" tube pan, Lined on the bottom with wax paper. (see note Below on pans you use)
• 3. Bake @ 350 50-60 min. COOL in pan 15 min, Remove from pan and cool on cake rack. Sprinkle with Pdr sugar or Drizzle with Glaze or Frost if desired.
• 4. NOTE: This cake can be baked in different pans be sure they are Pam sprayed & paper lined. (2-3) Mini pans @ 350 25-30 min (2) 5X9X3" loaf pans Bake @350 40-45 min (1) 13X9X2" pan @ 350 40-45 min (2) 9" layer cake pans @ 350 30-35 min (1) 9 in Tube Pan @ 350 60-65 min

Steps:

• Preheat oven to 350°F. Grease and flour 10-inch tube or fluted tube pan; set aside. Place all ingredients in large bowl. Beat with electric mixer on medium speed 3 minutes or until well blended.
• Pour into prepared pan.
• Bake 50 to 55 minutes or until cake springs back when lightly pressed with finger. Cool 15 minutes; remove from pan. Cool completely on wire rack.

Steps:

• Cream shortening and sugar together.
• Add eggs, 1 at a time, beating after each addition.
• Add flour, salt, mace. Mix again.
• Add vanilla and beat. Add remaining ingredients and mix very well.
• Bake in a greased loaf pan for 60 -80 minutes with the oven temp set at 350*.
• **NOTE: To make a basic pound cake, the use above recipe, OMITTING the fruit and follow directions for baking/preparing.**.

Steps:

• Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit. Cover and let stand 30 minutes.
• Preheat oven to 325°F with rack in middle. Invert bottom of springform pan and lock on side. Generously butter pan and dust with flour, knocking out excess.
• Finely grind 3/4 cup almonds with 1/4 cup sugar in a food processor, then whisk together with flour, baking powder, and salt in a bowl.
• Beat butter and remaining 3/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition (batter will appear curdled), then add vanilla, zest, and fruit with brandy and beat until thoroughly combined, about 2 minutes.
• At low speed, mix in flour mixture until incorporated. Spoon batter into pan, smoothing it, and top with remaining 1/3 cup almonds.
• Bake until a long wooden pick inserted into center of cake comes out clean, 1 1/2 to 1 3/4 hours. Run a thin metal spatula around side of cake, then cool in pan on a rack 10 minutes.
• Meanwhile, melt marmalade with liqueur in a small heavy saucepan over medium heat, stirring, then strain glaze through a sieve into a small bowl, discarding solids.
• Loosen side of cake with thin metal spatula again, then remove side of pan and loosen bottom of cake. Transfer cake from pan to rack and brush glaze over top of cake.
• Cool cake completely, about 3 hours.