Fruit Pound Cake Recipe

Name: Fruit Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. diced mixed fruit; 1 (4 oz.) pkg. pecans, coarsely chopped; 1 c. dark rum; 4 c. sifted flour; 1 tsp. cream of tartar; 1/2 tsp. mace; 1/2 tsp. salt; 8 eggs, separated; 1/2 c. sugar; 2 c. butter; 2 tsp. vanilla; 1 1/2 c. sugar

Servings: persons

2 c. diced mixed fruit
1 (4 oz.) pkg. pecans, coarsely chopped
1 c. dark rum
4 c. sifted flour
1 tsp. cream of tartar
1/2 tsp. mace
1/2 tsp. salt
8 eggs, separated
1/2 c. sugar
2 c. butter
2 tsp. vanilla
1 1/2 c. sugar

1
Mix the first 3 ingredients; let set overnight.
2
Combine the flour, cream of tartar, mace and salt.
3
Cream together 1/2 cup sugar, the butter and egg yolks.
4
Add the vanilla.
5
Beat the egg whites with 1 1/2 cups sugar until stiff.
6
Blend dry ingredients with the butter mixture.
7
Fold in egg whites, then fruit.
8
Bake at 350u00b0 for 1 hour in 2 greased and floured 9-inch tube pans.

2669

kcal

Calories

138

Fat

309

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. diced mixed fruit, 1 (4 oz.) pkg. pecans, coarsely chopped, 1 c. dark rum, 4 c. sifted flour, and more.

Yes, Fruit Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruit Pound Cake

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