Pound Cake Recipe: A Timeless Classic You’ll Love to Make

This rich and buttery Pound Cake is packed with cherries, raisins, and a hint of spice, making it a timeless dessert for any occasion.

Introduction

Pound Cake has always been my go-to recipe for when I want something indulgent yet simple. It’s a classic that’s rich, moist, and beautifully aromatic thanks to the mix of dried fruits and a touch of brandy. Whether I serve it at tea time or wrap it up as a gift, this cake always gets rave reviews. And trust me, the aroma while it bakes is absolutely divine!

Ingredients

• 1½ cups (340g) salted butter, softened
• 2 cups (450g) light muscovado sugar
• 2 cups (300g) raisins
• 2 cups (300g) golden raisins
• 1 cup (175g) maraschino cherries, quartered
• 2¼ cups (300g) all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 5 extra-large eggs
• 1½ tsp pumpkin pie spice
• 2 tbsp brandy

Instructions

Get the Oven Ready:

Preheat your oven to 325°F (160°C). Grease and line a loaf pan with parchment paper, leaving a bit of overhang for easy removal.

Prepare the Butter and Sugar:

In a large mixing bowl, cream the softened butter and muscovado sugar together until pale and fluffy. This step is crucial for creating a light texture.

Add the Eggs One by One:

Crack the eggs into the mixture one at a time, beating well after each addition. This helps incorporate air and keeps the batter smooth.

Mix the Dry Ingredients:

In a separate bowl, sift together the flour, baking powder, pumpkin pie spice, and salt. This ensures even distribution of the raising agents and spices.

Combine Wet and Dry Mixtures:

Gradually add the dry ingredients to the butter mixture, folding gently after each addition. This prevents overmixing, which can make the cake dense.

Fold in the Fruits:

Toss the raisins, golden raisins, and cherries in a tablespoon of flour to stop them from sinking during baking. Carefully fold the fruit into the batter, ensuring they are evenly distributed.

Add the Brandy:

Stir in the brandy for an extra depth of flavor. It adds a subtle warmth that elevates the taste of the cake.

Bake the Cake:

Pour the batter into the prepared loaf pan and smooth the surface. Bake for 75–90 minutes, or until a skewer inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil.

Cool and Enjoy:

Allow the cake to cool in the pan for 15–20 minutes, then transfer it to a wire rack to cool completely. Slice and serve as a dessert or snack.

Pound Cake

5 from 1 vote

This rich and buttery Pound Cake is packed with cherries, raisins, and a hint of spice, making it a timeless dessert for any occasion.

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Cook Time 2 hours hrs 15 minutes mins

Servings: 8

Course: Dessert

Cuisine: British

Calories: 420

Ingredients Method

Ingredients

  

• 1½ cups 340g salted butter, softened
• 2 cups 450g light muscovado sugar
• 2 cups 300g raisins
• 2 cups 300g golden raisins
• 1 cup 175g maraschino cherries, quartered
• 2¼ cups 300g all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 5 extra-large eggs
• 1½ tsp pumpkin pie spice
• 2 tbsp brandy

Method

 

1. Preheat your oven to 325°F (160°C). Grease and line a loaf pan with parchment paper, leaving a bit of overhang for easy removal.
2. In a large mixing bowl, cream the softened butter and muscovado sugar together until pale and fluffy. This step is crucial for creating a light texture.
3. Crack the eggs into the mixture one at a time, beating well after each addition. This helps incorporate air and keeps the batter smooth.
4. In a separate bowl, sift together the flour, baking powder, pumpkin pie spice, and salt. This ensures even distribution of the raising agents and spices.
5. Gradually add the dry ingredients to the butter mixture, folding gently after each addition. This prevents overmixing, which can make the cake dense.
6. Toss the raisins, golden raisins, and cherries in a tablespoon of flour to stop them from sinking during baking. Carefully fold the fruit into the batter, ensuring they are evenly distributed.
7. Stir in the brandy for an extra depth of flavor. It adds a subtle warmth that elevates the taste of the cake.
8. Pour the batter into the prepared loaf pan and smooth the surface. Bake for 75–90 minutes, or until a skewer inserted in the center comes out clean. If the top browns too quickly, cover it loosely with foil.
9. Allow the cake to cool in the pan for 15–20 minutes, then transfer it to a wire rack to cool completely. Slice and serve as a dessert or snack.

Nutritional Information (per slice, serves 12)

• Calories: 420
• Protein: 6g
• Fat: 16g
• Carbohydrates: 62g
• Sugar: 38g
• Fiber: 3g

For a delightful dessert, don’t miss our How to Make Apple and Apricot Cake Mary Berry. It’s just as mouthwatering as our Pound Cake Recipe!

Conclusion

This Pound Cake is a delightful treat that combines buttery richness with the sweetness of dried fruits. Perfect for celebrations or just to brighten up an afternoon, it’s a recipe that always hits the right note. Bake it, share it, and watch it disappear slice by slice. Happy baking!