Fruit Cocktail Pound Cake
Bursting with tropical flavors and rich buttery goodness, this Fruit Cocktail Pound Cake is a delightful twist on a classic dessert. Made with a luscious blend of creamy butter, real vanilla, and the sweet juiciness of canned fruit cocktail (complete with its syrup), this cake delivers incredible moistness and a fruity flair in every bite. Its golden crust and tender crumb make it both visually stunning and irresistibly delicious. Ready in just 90 minutes, this recipe is perfect for gatherings, brunches, or simply satisfying your sweet tooth. To top it off, a dusting of powdered sugar adds an elegant finishing touch that makes every slice even more indulgent. Whether as a centerpiece dessert or a teatime treat, this easy-to-make Fruit Cocktail Pound Cake is guaranteed to wow your guests and become a new favorite!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 pieces large eggs
- 3 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 1 15-ounce can canned fruit cocktail (including syrup)
- 2 teaspoons vanilla extract
- 0.5 cup powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (165°C) and grease a Bundt or tube pan generously with butter or cooking spray. Lightly dust with flour and set aside.
In a large mixing bowl, cream the unsalted butter and granulated sugar together until light and fluffy using a hand or stand mixer, about 3-5 minutes.
Add the eggs to the butter and sugar mixture, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the canned fruit cocktail (including the syrup), starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Stir in the vanilla extract to evenly incorporate the flavor into the batter.
Pour the batter into the prepared pan, spreading it evenly and smoothing the surface with a spatula.
Bake in the preheated oven for 65-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Once cooled, optionally dust the top with powdered sugar for a decorative finish before serving.
Slice and enjoy your moist and fruity Fruit Cocktail Pound Cake!
Nutrition Facts
Calories |
5480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.0 g | 277% | |
| Saturated Fat | 128.5 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1257 mg | 419% | |
| Sodium | 2098 mg | 91% | |
| Total Carbohydrate | 818.7 g | 298% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 525.7 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 6.9 mcg | 35% | |
| Calcium | 220 mg | 17% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
