Holiday Fruit-Filled Pound Cake

Holiday Fruit-Filled Pound Cake
You can never have too many dessert recipes, so give Holiday Fruit-Filled Pound Cake a try. This recipe serves 12. This recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 514 calories, 7g of protein, and 25g of fat. 1 person found this recipe to be delicious and satisfying. From preparation to the plate, this recipe takes approximately 5 hours. Head to the store and pick up sugar, cranberries, apricots, and a few other things to make it today.

Instructions

1
Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit. Cover and let stand 30 minutes.
Ingredients you will need
Dried FruitDried Fruit
BrandyBrandy
Equipment you will use
Sauce PanSauce Pan
2
Preheat oven to 325°F with rack in middle. Invert bottom of springform pan and lock on side. Generously butter pan and dust with flour, knocking out excess.
Ingredients you will need
ButterButter
All Purpose FlourAll Purpose Flour
Equipment you will use
Springform PanSpringform Pan
OvenOven
3
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.
Ingredients you will need
Baking PowderBaking Powder
AlmondsAlmonds
All Purpose FlourAll Purpose Flour
SugarSugar
SaltSalt
Equipment you will use
Food ProcessorFood Processor
WhiskWhisk
BowlBowl
4
Beat butter and remaining 3/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes.
Ingredients you will need
ButterButter
SugarSugar
Equipment you will use
Hand MixerHand Mixer
5
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.
Ingredients you will need
VanillaVanilla
BrandyBrandy
FruitFruit
EggEgg
6
At low speed, mix in flour mixture until incorporated. Spoon batter into pan, smoothing it, and top with remaining 1/3 cup almonds.
Ingredients you will need
AlmondsAlmonds
All Purpose FlourAll Purpose Flour
Equipment you will use
Frying PanFrying Pan
7
Bake until a long wooden pick inserted into center of cake comes out clean, 1 1/2 to 1 3/4 hours. Run a thin metal spatula around side of cake, then cool in pan on a rack 10 minutes.
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OvenOven
SpatulaSpatula
Frying PanFrying Pan
8
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.
Ingredients you will need
MarmaladeMarmalade
LiqueurLiqueur
GlazeGlaze
Equipment you will use
Sauce PanSauce Pan
SieveSieve
BowlBowl
9
Loosen side of cake with thin metal spatula again, then remove side of pan and loosen bottom of cake.
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SpatulaSpatula
Frying PanFrying Pan
10
Transfer cake from pan to rack and brush glaze over top of cake.
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GlazeGlaze
Equipment you will use
Frying PanFrying Pan
11
Cool cake completely, about 3 hours.
1
· Cake improves in flavor if made 1 day ahead. · Cake keeps, wrapped in parchment paper, then foil, and put in a sealed bag, at room temperature 5 days or frozen 2 weeks (bring to room temperature before serving).
Equipment you will use
Baking PaperBaking Paper
Aluminum FoilAluminum Foil
DifficultyExpert
Ready In5 hrs
Servings12
Health Score3
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