How to master the art of holiday pound cake baking

Pound cake is one of those classic desserts that perfectly captures the warmth and magic of the Christmas season. Its unique texture and rich flavours, enhanced by the dried fruits throughout the cake, make it an essential part of the holiday table. This timeless dessert symbolizes family gatherings and shared moments, offering an opportunity to celebrate with loved ones. Although it requires some attention and care in preparation, it remains one of the most delightful memories for anyone who has ever tasted its delectable version. Interested in making a holiday pound cake with dried fruit? Here, we present the recipe.

Preparing pound cake involves more than just following a recipe; it primarily depends on selecting quality ingredients. The choice of ingredients influences the taste and aroma, as well as the cake's texture, which should be light and moist. In this traditional recipe, the base consists of pastry wheat flour, butter, sugar, and eggs.

An indispensable element of pound cake is, of course, the dried fruit. Raisins, candied orange peel, and a mixture of candied fruits are essential. These ingredients give the pound cake its distinct appearance and taste. For variety, you might add nuts, almonds, or a splash of rum to enhance the cake's deep flavour.

What ingredients are needed for the pound cake? To prepare the holiday pound cake, you need 1 litre of pastry wheat flour, 250 grams of butter, 250 grams of sugar, 4 eggs, a teaspoon of baking soda, a teaspoon of baking powder, half a teaspoon of salt, a teaspoon of cream flavouring, 50 millilitres of rum, 60 millilitres of milk, 85 grams of raisins, 100 grams of candied orange peel, 200 grams of candied fruit mix for pound cake, and optional decorative ingredients, such as homemade icing and additional candied fruit mix.

How to make a pound cake? First, sift the flour and add the baking soda, baking powder, and salt. Coat the candied fruits in flour. Cream the butter with sugar until fluffy, adding eggs, milk, rum, and flavouring. Combine with the previously prepared flour, and finally, fold in the dried fruit.

How to bake the pound cake? With the properly prepared batter, proceed to baking. Line the pan you plan to bake the pound cake in with baking paper or grease with butter and dust with breadcrumbs. This prepared pan will ensure the cake doesn't stick and can be easily removed after baking. Place the pan filled with batter into an oven preheated to 170°C and bake for about 75 minutes.

After baking, allow the pound cake to cool, then decorate it according to personal preference. Traditionally, icing and additional dried fruit are recommended.

Pound cake is a dessert that, despite its simplicity, requires a few tricks to perfect its flavour. One popular trick is using a small amount of potato starch to coat the dried fruit, preventing it from sinking to the bottom of the cake. Consider adding a bit of rum or cream flavouring for a more intense aroma.

Store the pound cake in an airtight container or wrap it in baking paper to keep it fresh for a longer time. This way, it won't lose moisture or flavour. It's also worth noting that the longer the pound cake sits, the better it tastes. So, making it a few days before the holidays is a fantastic idea.