Experience the delight of our Classic Pound Cake with Candied Fruit Peel, a rich and buttery treat that marries the timeless taste of traditional pound cake with the vibrant sweetness of candied fruit. This cake is studded with colorful mixed peel and candied cherries, offering a festive touch to each slice.
Why You’ll Love This:
This pound cake provides a perfect texture that is dense yet moist, enriched with the creaminess of butter and cream cheese. The addition of candied fruit not only adds a burst of flavor but also a delightful chewiness that contrasts beautifully with the soft cake.
Perfect Occasion:
Ideal for holiday celebrations, especially around Christmas when candied fruits are a seasonal favorite. It’s also perfect for tea parties, brunches, or as a comforting treat to enjoy any time you crave a slice of something sweet and satisfying.
Decoration Tips:
For a simple yet elegant finish, dust the top of the cake with powdered sugar or drizzle with a light vanilla or lemon glaze. Garnish with additional candied cherries and citrus peel right before serving for an extra pop of color and flavor.
Dry Ingredients:
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup mixed candied peel
- 1/2 cup candied cherries
Wet Ingredients:
- 1 1/2 cups butter, at room temperature
- 8 oz cream cheese, at room temperature
- 2 1/2 cups granulated sugar
- 6 eggs
- 2 tsp vanilla extract
- 1/3 cup sour cream
- Zest of 1 lemon
Directions:
- Prepare the Oven and Pans:
- Preheat your oven to 325°F (163°C).
- Butter two 9×5 inch loaf pans and line with parchment paper for easy removal.
- Cream Butter, Cream Cheese, and Sugar:
- In a large mixing bowl, beat the cream cheese, sugar, and butter together for 5-7 minutes until fluffy and pale in color.
- Add Eggs and Flavorings:
- Incorporate the eggs one at a time, beating for 1 minute after each addition.
- Mix in vanilla extract and lemon zest.
- Combine with Dry Ingredients and Fruit:
- Gradually add the dry ingredients to the wet mixture, mixing just until no streaks of flour remain.
- Fold in the mixed candied peel and candied cherries gently to distribute evenly.
- Bake:
- Divide the batter evenly between the prepared loaf pans.
- Bake for 60-65 minutes, or until a toothpick inserted into the center of the loaves comes out dry or with a few moist crumbs.
- Cool and Serve:
- Let the cakes cool in the pans for a while before transferring to a wire rack to cool completely.
Enjoy this Classic Pound Cake with Candied Fruit Peel, a festive and flavorful dessert that brings a touch of nostalgia and joy to your table!
