Holiday Fruit-Filled Pound Cake
Serves: 2
Fatima Kris
1 January 1970
Based on User reviews:
50
Spice
47
Sweetness
49
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 cup
Cognac2 cup
Golden Raisins2 cup
Currants2 cup
Dried Cranberry1 cup
Sugar (divided)2 cups
All-Purpose Flour1 tsp
Baking Powder3 tsp
Salt4 large
Egg1 tsp
Pure Vanilla Extract1 tbsp
Orange Zest (grated)3 tbsps
Sweet Orange MarmaladeDirections:
1
Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit
2
Cover and let stand 30 minutes
3
Preheat oven to 325°F with rack in middle
4
Invert bottom of springform pan and lock on side
5
Generously butter pan and dust with flour, knocking out excess
6
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
7
Beat butter and remaining 3/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes
8
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
9
At low speed, mix in flour mixture until incorporated
10
Spoon batter into pan, smoothing it, and top with remaining 1/3 cup almonds
11
Bake until a long wooden pick inserted into center of cake comes out clean, 1 1/2 to 1 3/4 hours
12
Run a thin metal spatula around side of cake, then cool in pan on a rack 10 minutes
13
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
14
Loosen side of cake with thin metal spatula again, then remove side of pan and loosen bottom of cake
15
Transfer cake from pan to rack and brush glaze over top of cake
16
Cool cake completely, about 3 hours
17
Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit
18
Cover and let stand 30 minutes
19
Preheat oven to 325°F with rack in middle
20
Invert bottom of springform pan and lock on side
21
Generously butter pan and dust with flour, knocking out excess
22
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
23
Beat butter and remaining 3/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes
24
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
25
At low speed, mix in flour mixture until incorporated
26
Spoon batter into pan, smoothing it, and top with remaining 1/3 cup almonds
27
Bake until a long wooden pick inserted into center of cake comes out clean, 1 1/2 to 1 3/4 hours
28
Run a thin metal spatula around side of cake, then cool in pan on a rack 10 minutes
29
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
30
Loosen side of cake with thin metal spatula again, then remove side of pan and loosen bottom of cake
31
Transfer cake from pan to rack and brush glaze over top of cake
32
Cool cake completely, about 3 hours