Katos Triple Fruit Pound Cake Recipes

Steps:

• Cake Combine peach and pear pieces with cherries and set aside.
• Blend butter and sugar until light and fluffy.
• Add flour and baking powder together.
• Add milk to creamed butter and sugar mixture.
• Add half of the flour to the milk and butter mixture and blend well.
• Beat in 4 eggs, one at a time.
• Add remaining flour mixture and blend well.
• Add lemon extract, rind and fruit.
• Pour into greased 9-inch springform pan.
• Bake in 350F oven for 70 minutes.
• Cool on rack in pan for 15 minutes.
• Serve warm with Sour cream topping.
• Sour Cream Topping: Combine sour cream, sugar and vanilla.
• Finely chopped pieces of fresh fruit (cherries, peaches or pears) may be added to topping if desired.

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:

• Cake: Preheat oven to 350 degrees. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment, leaving a 2-inch overhang on long sides. Coat parchment with cooking spray, then dust with flour, tapping out excess. Whisk together flour, salt, and baking powder in a bowl.
• Beat butter and cream cheese in a large bowl until creamy. Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla. With mixer on low speed, gradually add flour mixture, beating to combine.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake on a baking sheet until a tester inserted in center comes out clean, about 1 hour, 10 minutes, tenting with foil after 50 minutes. Let cool 10 minutes in pan on a wire rack, then turn out onto rack, top-side up, and let cool completely, about 3 hours.
• Slice cake in half horizontally. Slice each portion in half again to create 4 equal slices.
• Filling: Bring 2 cups peaches, granulated sugar, salt, and 1/3 cup water to a boil in a medium saucepan. Reduce to a simmer and cook, covered, until fruit is tender, about 5 minutes. Let cool slightly, then puree mixture in a food processor until smooth (you should have about 1 1/2 cups).
• Prepare an ice-water bath. Sprinkle gelatin over 1/4 cup water in a small saucepan. Let sit until softened, about 5 minutes. Heat over medium, stirring until gelatin is dissolved. Stir in peach mixture to combine. Transfer to a large bowl; place in ice bath and let stand, stirring frequently, until beginning to set, about 6 minutes. Stir in remaining 1 1/2 cups peaches and cherries. Whisk cream to stiff peaks, then fold into peach mixture. Continue stirring over ice bath until mixture will hold its shape when dropped off a spoon.
• Line loaf pan with plastic wrap, leaving an overhang on all sides. Place bottom cake layer in pan. Spread 1 cup peach mixture over cake. Repeat with remaining cake layers and filling, ending with top cake layer. Wrap plastic around cake and refrigerate until set, at least 4 hours and up to 2 days, before removing from pan using plastic. (If desired, trim edges of assembled cake.) Dust with confectioners' sugar just before serving.

Steps:

• Defrost the strawberries, reserving juice. Drain orange segments, reserving juice/syrup. Drain dark cherries, reserving juice.
• In a large, glass trifle bowl begin assembly by placing a layer of pound cake slices in the bottom of the bowl. Drizzle some of the reserved juices on each slice of cake. spoon 1/2 can of pudding over cake slices. Spoon one of the fruits over the pudding.
• Continue making additional layers with the remaining cake (drizzled with juice), pudding, and fruit. Arrange the fruit around the sides of the bowl (for the layer) to make it pretty.
• Refrigerate 8 hours or more.
• Top with whipped topping before serving. Serve by scooping into individual serving bowls with a large spoon.

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.