Fruitcake Pound Cake

Fruitcake Pound Cake

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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This fruitcake features a buttery pound cake packed with dried fruit.

  • 1 1/4 Cups Chopped Mixed Dried Fruit (Dates, Apricots, Pineapple, Cranberries)
  • 1 Cup Butter (Softened)
  • 2 Cups Sugar
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Vanilla Extract
  • 1 1/4 Teaspoons Kosher Salt
  • 5 Large Eggs (Room Temperature)
  • 3 3/4 Cups Unbleached Flour
  • 1 Cup Cranberry Juice
  • 1 1/2 Cups Red And Green Candied Cherries
  • Powdered Sugar For Dusting
  1. Preheat oven to 325 degrees.
  2. Grease and flour a 12 cup Bundt pan. Set aside.
  3. In small-size microwave-safe bowl combine dried fruit and 1/2 cup water. Microwave 1 minute.
  4. In large-size bowl beat butter and sugar until smooth and fluffy. Beat in baking powder, vanilla extract, and kosher salt. Beat in eggs one at a time.
  5. In two batches beat in flour and cranberry juice, alternating between the two. Stir in dried fruit and its soaking liquid, and candied cherries.
  6. Pour batter into prepared Bundt pan. Place in oven 80 to 90 minutes until cake tester comes out clean. Rotate pan halfway through cooking time.
  7. Remove from oven and cool on wire rack 15 minutes. Remove from pan and let cool completely.
  8. Sprinkle cake with powdered sugar.
  9. Makes 1 Cake
  10. Serves 12
  11. Prep Time: 20 Minutes Cook Time: 90 Minutes Total Time: 110 Minutes
  12. "Work With What You Got!"
  13. ©Tiny New York Kitchen © 2018 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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