Kato’s Triple Fruit Pound Cake
Cook Time: 1 hour 10 minutes
Prep Time: 15 minutes
Total Time: 1 hour 25 minutes
Description: A delightful fusion of your favorite summer fruits or berries, this light and tasty pound cake is both easy to prepare and a delicious treat for any occasion.
Recipe Category: Dessert
Keywords: Pound Cake, Summer Fruits, Dessert, Easy Recipe
Nutritional Information (per serving, serves 8)
| Nutritional Component | Amount |
|---|---|
| Calories | 517.6 |
| Total Fat | 20.7 g |
| Saturated Fat | 11.9 g |
| Cholesterol | 149.2 mg |
| Sodium | 278.3 mg |
| Total Carbohydrates | 75.7 g |
| Dietary Fiber | 3.2 g |
| Sugars | 40.6 g |
| Protein | 9.1 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | pears, diced |
| 2 | sour cherries, pitted |
| 1 1/2 | candied ginger, chopped |
| 2 | cups butter |
| 1/2 | cup white sugar |
| 1 | cup white sugar (additional) |
| 2 1/2 | cups all-purpose flour |
| 1 | tablespoon baking powder |
| 1 | cup buttermilk |
| 4 | large eggs |
| 1/4 | cup fresh lemon rind, grated |
| 1/2 | cup sour cream |
| 1/4 | cup white sugar (for topping) |
| 1 | teaspoon vanilla extract |
Instructions
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Prepare the Fruit Mixture: In a medium bowl, gently combine the diced pears, pitted sour cherries, and chopped candied ginger, ensuring they are evenly mixed. Set this fruity medley aside to allow the flavors to blend beautifully.
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Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to blend the softened butter and the ½ cup of white sugar until the mixture is light and fluffy, which should take about 3 to 5 minutes. This step is crucial as it incorporates air into the batter, leading to a lighter cake.
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Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder until they are well combined. This helps to distribute the baking powder evenly throughout the flour, ensuring a uniform rise in your pound cake.
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Add Buttermilk: Gradually add the buttermilk to the creamed butter and sugar mixture, mixing on low speed until just combined. Be careful not to over-mix at this stage, as we want to maintain the airiness of the batter.
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Incorporate Flour Mixture: Add half of the flour mixture to the buttermilk mixture, blending until just combined. Repeat this process with the remaining flour, mixing until the batter is smooth but taking care not to over-mix.
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Beat in the Eggs: One at a time, beat in each of the four eggs into the batter, ensuring each egg is fully incorporated before adding the next. This step is essential for creating a rich, moist cake.
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Add Flavorings and Fruit: Gently fold in the grated lemon rind, vanilla extract, and the prepared fruit mixture, ensuring even distribution throughout the batter. The lemon rind adds a delightful brightness that enhances the flavors of the fruits.
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Prepare the Pan: Pour the batter into a greased 9-inch springform pan, smoothing the top with a spatula. Ensure the batter is evenly spread to promote even baking.
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Bake: Preheat your oven to 350°F (175°C). Place the pan in the oven and bake for approximately 70 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden brown on the top and slightly pulling away from the edges of the pan.
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Cool the Cake: Once baked, remove the pound cake from the oven and allow it to cool in the pan on a wire rack for about 15 minutes. This cooling time helps the cake to set and makes it easier to remove from the pan.
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Serve: Once the cake has cooled slightly, carefully remove it from the springform pan. Serve warm, accompanied by a delectable sour cream topping for an extra indulgent treat.
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Prepare the Sour Cream Topping: In a small bowl, combine the sour cream, ¼ cup of white sugar, and vanilla extract. For an added twist, finely chopped pieces of fresh fruit such as cherries, peaches, or pears can be folded into the topping for a burst of flavor.
Tips for Perfecting Your Pound Cake:
- Fruit Variations: Feel free to substitute your favorite summer fruits or berries based on availability and personal preference, ensuring you maintain the same volume.
- Storage: Store any leftover pound cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. This cake can also be frozen for up to three months; simply wrap it tightly in plastic wrap before placing it in a freezer bag.
Indulge in a slice of Kato’s Triple Fruit Pound Cake, where the sweet and tangy burst of fruits perfectly harmonizes with the buttery richness of the pound cake, making it an unforgettable dessert that embodies the essence of summer gatherings. Enjoy your baking!
