Fruitcake Pound Cake
How to make at home
- 1 ¼ cups chopped mixed dried fruit, such as almonds, berries, apricots, pineapple, and cranberries
- 1 cup (2 sticks) chilled butter, plus more for oiling
- 2 cups grainy sugar
- 2 tsp baking powder
- 2 tsp vanilla extract
- 1 ¼ tsp salt
- 4 considerable eggs
- 3 ¾ cups all-purpose flour, plus more for dusting
- 1 cup cranberry juice
- 1 ½ cups red and green candied cherries
Procedure (how to make)
Heat the oven to 325°F. Combine the dry fruit and 12 cups of water in a small microwave-safe bowl. 1 minute in the microwave
In a large mixing basin, cream the butter and sugar together using a hand mixer or stand mixer until smooth and fluffy. Combine the baking powder, vanilla extract, and salt in a mixing bowl. Beat in the eggs one at a time, stopping to scrape down the sides of the bowl.
Beat in the flour and cranberry juice in two batches, alternating between the two. Incorporate the dried fruit and its soaking liquid, as well as the candied cherries.
Grease and flour a 12-cup bundt pan thoroughly. Bake 1 hour 20 minutes-1 hour 30 minutes, or until a skewer inserted into the center comes out clean, turning the pan halfway during cooking time.
Cool the cake in the pan for 15 minutes on a wire rack. With a little offset spatula or butter knife, loosen the edges. Cover with a wire rack and flip over to loosen the pan.