Kato'S Triple Fruit Pound Cake Recipe

Name: Kato'S Triple Fruit Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cake; 2 peaches, firm, ripe, peeled, cut into 1/2 inch pieces; 2 pears, firm, ripe, pared, cut into 1/2 inch pieces; 1 1/2 cups sour cherries, pitted, halved; 2 tablespoons candied ginger, slivered; 1/2 cup butter; 1 cup white sugar, plus; 2 tablespoons white sugar; 2 1/2 cups flour; 1 tablespoon baking powder; 1/4 cup buttermilk; 4 large eggs; 1/2 teaspoon lemon extract; 1/4 teaspoon fresh lemon rind; sour cream topping; 1 cup sour cream; 2 tablespoons white sugar; 1 teaspoon vanilla, pure

Servings: persons

cake
2 peaches, firm, ripe, peeled, cut into 1/2 inch pieces
2 pears, firm, ripe, pared, cut into 1/2 inch pieces
1 1/2 cups sour cherries, pitted, halved
2 tablespoons candied ginger, slivered
1/2 cup butter
1 cup white sugar, plus
2 tablespoons white sugar
2 1/2 cups flour
1 tablespoon baking powder
1/4 cup buttermilk
4 large eggs
1/2 teaspoon lemon extract
1/4 teaspoon fresh lemon rind
sour cream topping
1 cup sour cream
2 tablespoons white sugar
1 teaspoon vanilla, pure

1
Cake Combine peach and pear pieces with cherries and set aside.
2
Blend butter and sugar until light and fluffy.
3
Add flour and baking powder together.
4
Add milk to creamed butter and sugar mixture.
5
Add half of the flour to the milk and butter mixture and blend well.
6
Beat in 4 eggs, one at a time.
7
Add remaining flour mixture and blend well.
8
Add lemon extract, rind and fruit.
9
Pour into greased 9-inch springform pan.
10
Bake in 350F oven for 70 minutes.
11
Cool on rack in pan for 15 minutes.
12
Serve warm with Sour cream topping.
13
Sour Cream Topping: Combine sour cream, sugar and vanilla.
14
Finely chopped pieces of fresh fruit (cherries, peaches or pears) may be added to topping if desired.

1102

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: cake, 2 peaches, firm, ripe, peeled, cut into 1/2 inch pieces, 2 pears, firm, ripe, pared, cut into 1/2 inch pieces, 1 1/2 cups sour cherries, pitted, halved, and more.

Yes, Kato'S Triple 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.

That's it — enjoy your meal!

Kato'S Triple Fruit Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions