Fresh Fruit Pound Cake Recipe By: Dani Manilla

Fresh Fruit Pound Cake By: Dani Manilla 

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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

350˚F (180˚C).

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.

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Dani Manilla is a local Charleston chef that offers private cooking lessons for individuals or groups. To find out more, email her at: [email protected] or call her at: 843-619-9662