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FRESH FRUIT POUND CAKE Serves 10 to 12 Ingredients: 1 cup fresh fruit such as: blueberries, pitted Bing cherries, peaches, nectarines or orange sections
Procedure: Preheat the oven to 350 degrees. Butter an 8-cup loaf pan well. Dust with flour. Invert and give pan a tap to remove excess flour.
Sift together the flour and baking powder. Set aside.
Cut the butter in 1-inch pieces and put it with the orange rind in the large bowl of an electric mixer and soften on low speed. Increase speed to medium-high. Cream until smooth and light in color for 1 1/2 to 2 minutes.
Add the sugar 1/3 at a time, scraping sides of bowl as necessary. Then beat until well blended, approximately 2 minutes.
Add the eggs, 1 at a time, at 1-minute intervals, scraping the sides of the bowl occasionally. Reduce speed to low. Blend in vanilla.
Add the dry ingredients all at once, scraping the sides of the bowl again. Increase speed to medium-low and beat approximately 30 seconds longer.
Spread 1/3 of the batter evenly on the bottom of baking pan. Scatter half of the fruit on top. Spread on the second third of batter and cover with the remaining fruit. Spread the remaining batter on top, smoothing the surface with the bottom of a spoon.
Bake for 60 to 70 minutes, or until cake is golden brown on top, and begins to come away from the sides of the pan. Test by insetting a twig of straw or a toothpick into the center. If it comes out dry, the cake is finished.
Remove the pan from the oven and set on a cake rack to cool for 10 to 15 minutes. Invert the cake onto rack and remove pan, then turn cake top-side up to finish cooling. When ready to serve, dust the top lightly with confectioners' sugar.
Copyright @ 2000 by Carole Walter, CCP
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