Fresh Fruit Pound Cake By: Dani Manilla
Yield: one 10” cake
Oven: 350˚F (180˚C)
Equipment: one 10” spring-form pan, parchment paper
Note: the combined weight of the apple and pear should be about 1# 4 oz. (600g).
2½ C. (11 oz. / 310g) cake flour
1 TBS. baking powder
1 large Granny Smith apple
1 large Anjou pear
One 12 oz. (340g) package cranberries
½ C. (4 oz. / 114g) unsalted butter, room temperature
1¼ C. (9 oz. / 256g) sugar
4 large eggs, room temperature
¼ C. (2 fl. oz. / 75ml) buttermilk, room temperature
Line bottom of pan with parchment paper. Butter and flour sides of pan. Preheat oven to
Sift together flour and baking powder. Peel and core apple and pear and cut in ½” pieces.
In a very large bowl, use an electric mixer to beat together butter and sugar until light colored and fluffy. Add eggs one at a time beating well after each addition. Mix half the flour into the batter. Add buttermilk and blend well. Add remaining flour and beat at medium speed for 2 minutes. Fold in apples and pears. Gently fold in cranberries. Pour mixture into prepared pan and smooth the top.
Bake for one hour and thirty minutes. A wooden tooth pick inserted in the center must come out clean. (Do not under-bake or center will not be cooked.)
Cool cake on a rack for ten minutes. Invert onto a wire rack, remove parchment and cool completely. Store cake in refrigerator. Serve warm or cold. Cake may be well wrapped and frozen for one month.
Dani Manilla is a local Charleston chef that offers private cooking lessons for individuals or groups. To find out more, email her at: firstname.lastname@example.org or call her at: 843-619-9662