Healthy Fruit Pound Cake

I never understood why my grandmother always insisted on making pound cake with fruit until I was in my thirties. Growing up, I thought plain pound cake was perfect just as it was. When mom tried adding fruit to hers, it usually turned into a soggy mess.

That’s because mom’s fruit prep technique needed work—she wasn’t patting the fruit dry enough, and wet fruit in pound cake is a recipe for disaster. My grandmother’s method, though, was spot-on: thoroughly dried fruit, lightly coated in flour. It’s a simple trick that makes all the difference, and now I wouldn’t make my pound cake any other way.

What Kind of Dried Fruit Should I Use?

The beauty of dried fruit in pound cake is that you can mix and match your favorites to create your own perfect blend. Traditional combinations often include raisins, currants, and candied citrus peel, but you can also try dried cranberries, chopped apricots, dates, or figs. For the best results, look for dried fruits that are still soft and pliable – if they’re too hard or dry, they might not plump up nicely when soaked in the brandy or rum. A good tip is to chop any larger pieces of dried fruit into raisin-sized bits so they distribute evenly throughout your cake and don’t sink to the bottom during baking.

Options for Substitutions

This fruit pound cake recipe is pretty flexible and you can make several swaps based on what you have in your pantry:

• Dried fruit: Feel free to use any combination of dried fruits you like – raisins, cranberries, apricots, dates, or figs all work great. Just keep the total amount the same.
• Brandy or rum: If you prefer not to use alcohol, you can substitute with orange juice, apple juice, or even warm tea. The liquid helps soften the dried fruit.
• Walnuts: Any nuts will work here – try pecans, almonds, or hazelnuts. If you need to avoid nuts altogether, you can leave them out or replace with sunflower or pumpkin seeds.
• Self-rising flour: No self-rising flour? Use 125g all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt.
• Brown sugar: White sugar works too, though you’ll miss some of that caramel note. You can add 1 tablespoon of molasses to white sugar to mimic brown sugar.
• Butter: For a dairy-free version, use the same amount of margarine or coconut oil (make sure it’s solid at room temperature).

Watch Out for These Mistakes While Baking

The biggest mistake when making fruit pound cake is not soaking your dried fruits in brandy or rum for at least 2-3 hours (or overnight), as this step ensures the fruits become plump and juicy instead of hard and chewy in your finished cake. Another common error is using cold ingredients – room temperature butter, eggs, and even flour will blend more smoothly and create a better cake texture, so plan ahead and take them out of the fridge about an hour before baking. The third crucial mistake to avoid is overmixing the batter once you’ve added the flour, as this can lead to a tough, dense cake – instead, fold the flour gently just until it’s incorporated. For the best results, line your loaf pan with parchment paper rather than just greasing it, and don’t rush to remove the cake from the pan; letting it cool for 15-20 minutes in the pan will help prevent it from breaking apart.

What to Serve With Pound Cake?

This fruit-studded pound cake is wonderful on its own, but there are so many tasty ways to dress it up! A dollop of freshly whipped cream or a scoop of vanilla ice cream makes it feel extra special, while a drizzle of warm caramel sauce takes it to the next level. For afternoon tea, serve slices alongside a hot cup of Earl Grey or coffee – the warm spices in the cake pair perfectly with these beverages. If you’re feeling fancy, try serving it with some macerated berries spooned over top, which adds a fresh contrast to the rich, dense cake.

Storage Instructions

Keep Fresh: This fruit pound cake gets even better with time! Wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 5 days. The flavors will continue to develop and meld together, making it more moist and tasty each day.

Freeze: Want to save some for later? This cake freezes really well for up to 3 months. Just wrap it well in plastic wrap, then aluminum foil, and pop it in a freezer bag. You can freeze it whole or in individual slices – perfect for when you need a quick sweet treat!

Thaw & Serve: When you’re ready to enjoy your frozen cake, let it thaw overnight in the refrigerator, still wrapped. Then bring it to room temperature for about an hour before serving. If you like, warm individual slices slightly in the microwave for 10-15 seconds to bring back that fresh-baked taste.

Preparation Time	30-120 minutes
Cooking Time	50-60 minutes
Total Time	80-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 25-30 g
• Fat: 100-110 g
• Carbohydrates: 300-320 g

Ingredients

• 2 cups assorted dried fruit
• 4 tablespoons brandy or rum
• 1/2 cup chopped walnuts
• 125g softened butter
• 1/2 cup packed light brown sugar (approximately 80g)
• 1/8 teaspoon salt
• 3 room temperature eggs (totaling approximately 125g)
• 1 teaspoon vanilla essence
• 2 teaspoons blended spices (or a mix of cinnamon, nutmeg, clove, etc.)
• 125g self-rising flour (equivalent to 1 cup)

Step 1: Soak the Dried Fruit

Place the mixed dried fruit in a heat-proof bowl.

Add brandy or rum to the fruit, stirring to combine.

Let it sit for a few hours to soak.

For a quicker method, heat the mixture in the microwave for 1 minute to expedite the soaking process.

Step 2: Prepare the Baking Tin

Preheat your oven to 160°C (320°F).

Grease a loaf tin and line both the base and the sides with baking paper.

Alternatively, you can use an 18cm round cake tin if preferred.

Step 3: Create the Cake Batter

In a mixing bowl, beat the softened butter, brown sugar, and a pinch of salt until creamy using a whisk or an electric mixer.

Add the eggs one at a time, ensuring to beat well after each addition.

If the mixture curdles due to cold eggs, place the mixing bowl in warm water while stirring for 30 seconds, and then continue beating until it returns to a smooth, creamy consistency.

Step 4: Incorporate Additional Ingredients

Add the vanilla extract and mixed spices to the butter and sugar mixture, and mix well.

Gently fold in the self-raising flour, using a spatula or a large metal spoon, until just combined.

Add the soaked dried fruit and chopped walnuts to the mixture and stir to combine evenly.

Step 5: Fill and Bake the Tin

Spoon the mixture into the prepared loaf tin, smoothing the surface with your spatula.

Place the tin in the preheated oven and bake for 50 to 60 minutes.

Ensure the cake is cooked through; insert a skewer or knife into the center, and it should come out clean.

If the top of the cake darkens too much while baking, cover it loosely with foil to prevent over-browning.

Step 6: Cool and Serve

Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes.

Then transfer it to a wire rack to cool completely.

Slice and serve your delicious fruit and nut cake as a delightful treat or dessert.