POUND CAKE FRUIT MOLD (3 INGREDIENTS) - VIDEO
I have been making this recipe for over 25 years. It's one of the easiest most delectable recipes ever... better yet, it's no bake, SCORE! I created this recipe in the mindset of helping out my fellow hostesses when I was a Tupperware lady. Not only could I alleviate some of the stress entailed in being a hostess, I actually got to share some of my favorite recipes with them as well.
Provided by Didi Dalaba @didicoffeegirl
Categories Cakes
Number Of Ingredients 5
Steps:
- -We start by cutting our loaf of pound cake into 16 slices. We cut the 8 slices in half making fingers. Set aside. -Drain your canned fruit and reserve the juice in a separate bowl. -If you are going to use nuts, I would dry pan roast the nuts now and when roasted and placed in a bowl, toss with 1/2 tsp granulated sugar. Set aside. -Dip your first pound cake finger slightly in the reserved fruit juice and mold into your jello mold. Continue dipping and pressing the fingers till the perimeter has been enclosed. -Spread 1/3 cup or so of the non-dairy topping on the bottom of the mold. Add, 1/3 of your fruit. Top off with the larger pieces of pound cake that have been dipped lightly into the reserved juice. Sprinkle with half of the nuts.
- -Repeat the layering one more time ending with the nuts. -Using your Tupperware lid, burp according to the instructions on the video till you have a very flat, almost concave lid. Place in the refrigerator for at least 1/2 hour. -After the allotted time, bring the mold out and invert either onto the Tupperware tray, or a pretty platter. -Additional fresh fruit for garnish makes the plates look so pretty! This is one of the most easiest of desserts, yes? Nevertheless, elegant enough to serve on any occasion. So my friends, grab a pound cake and be the star of the show!
HOLIDAY FRUIT-FILLED POUND CAKE
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Provided by Gina Marie Miraglia Eriquez
Categories Cake Liqueur Food Processor Mixer Egg Dessert Bake Christmas New Year's Day Cranberry Currant Raisin Apricot Almond Brandy Fall Winter Jam or Jelly Gourmet Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 17
Steps:
- Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit. Cover and let stand 30 minutes.
- Preheat oven to 325°F with rack in middle. Invert bottom of springform pan and lock on side. Generously butter pan and dust with flour, knocking out excess.
- Finely grind 3/4 cup almonds with 1/4 cup sugar in a food processor, then whisk together with flour, baking powder, and salt in a bowl.
- Beat butter and remaining 3/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition (batter will appear curdled), then add vanilla, zest, and fruit with brandy and beat until thoroughly combined, about 2 minutes.
- At low speed, mix in flour mixture until incorporated. Spoon batter into pan, smoothing it, and top with remaining 1/3 cup almonds.
- Bake until a long wooden pick inserted into center of cake comes out clean, 1 1/2 to 1 3/4 hours. Run a thin metal spatula around side of cake, then cool in pan on a rack 10 minutes.
- Meanwhile, melt marmalade with liqueur in a small heavy saucepan over medium heat, stirring, then strain glaze through a sieve into a small bowl, discarding solids.
- Loosen side of cake with thin metal spatula again, then remove side of pan and loosen bottom of cake. Transfer cake from pan to rack and brush glaze over top of cake.
- Cool cake completely, about 3 hours.
3 INGREDIENT CONDENSED MILK POUND CAKE
This easy pound cake is just 3 ingredients and doesn't require butter or oil. The batter can be easily mixed together with just a whisk, you don't even need a mixer!
Provided by Kirbie
Categories Dessert
Time 35m
Number Of Ingredients 3
Steps:
- Preheat oven to 350°F. Grease the interior of an 8 inch round cake pan and then line it with parchment paper.
- In a large bowl, whisk eggs until well beaten. Add in condensed milk and whisk until batter is uniform. Add in flour and whisk until no flour lumps remain.
- Pour batter into prepared baking pan. Bake for about 30 minutes or until cake is golden and toothpick inserted comes out clean.
Nutrition Facts : ServingSize 1 slice, Calories 174 kcal, Carbohydrate 28 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Sodium 199 mg, Sugar 18 g
FRUIT COCKTAIL POUND CAKE
This is my recipe It resembles a butter pound cake except it has fruit. A light and moist pound cake, it melts in your mouth. Serve with whipped cream or ice cream...YUM!
Provided by damesangrita
Categories Dessert
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a large mixing bowl cream together the softened margarine and the sugar,.
- Mix well till creamy smooth. Add one egg at a time and beat after each addition.
- In a measuring glass combine the milk, the fruit cocktail juice and the vanilla extract (or amaretto liqueur).
- In a separate mixing bowl sift the flour, baking powder and salt together.
- Add 1/4 of the flour mix to the creamy butter mixture alternately with a little of the liquid; mix well after each addition. Keep doing this till there is no more flour or liquid left. Your cake batter should be rich and smooth/ If needed, add a tablespoon or more milk or juice--not too much, you don't want your cake watery.
- Fold in the drained fruit cocktail to your batter and mix well till all fruit is coated and not floating on top of batter.
- Pour the batter into two well greased and lightly floured loaf pans or a bundt cake pan.
- If using non-stick pans then just spray with a little oil spray.
- Bake for 40 to 50 minutes for loaf pans or till lightly golden brown and insert toothpick comes out clean. If baking in bundt pan, it should be about the same time.
- Remove cake from oven and let sit on cake rack. Remove cake from pans and place on serving dish.
- Put icing sugar in sieve and tap side of sieve to get a light dusting all over top of cake.
- Serve cake slices with whipped cream or ice cream, makes a yummy light dessert.
- Note: you can do a summer berry cake by adding fresh fruit like blueberries, raspberries, strawberries, diced peaches, pears, and or nectarines.
- When making the fresh berry cake use either 1/2 cup of fruit cocktail juice + 1/cup milk OR use 1 cup of milk, but if your replacing the juice with the whole cup of milk you will need to add 1/3 cup more sugar.
Nutrition Facts : Calories 248.7, Fat 10.9, SaturatedFat 6.5, Cholesterol 68.4, Sodium 154.1, Carbohydrate 33.3, Fiber 1.1, Sugar 13.2, Protein 4.5
FRUIT POUND CAKE
Make and share this Fruit Pound Cake recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Dessert
Time 1h39m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream shortening and sugar together.
- Add eggs, 1 at a time, beating after each addition.
- Add flour, salt, mace. Mix again.
- Add vanilla and beat. Add remaining ingredients and mix very well.
- Bake in a greased loaf pan for 60 -80 minutes with the oven temp set at 350*.
- **NOTE: To make a basic pound cake, the use above recipe, OMITTING the fruit and follow directions for baking/preparing.**.
Nutrition Facts : Calories 4735.6, Fat 250.2, SaturatedFat 61.8, Cholesterol 1057.5, Sodium 4081.6, Carbohydrate 573.1, Fiber 16.1, Sugar 353.6, Protein 66.3
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