Ultimate Fruit Cocktail Pound Cake Recipe
Welcome to my recipe for Fruit Cocktail Pound Cake, a classic British dessert that is perfect for any occasion. This delectable cake is made with fruit cocktail, a decadent blend of mixed tropical fruits that lends a sweet and tangy flavor to the cake. As a chef specializing in British cuisine, I can attest that this Fruit Cocktail Pound Cake recipe is one of the best cake recipes you will ever make.
Not only is this cake easy to make, but it is also incredibly versatile. You can enjoy the pound cake as-is or add some fresh fruit on top for a healthier twist. Moreover, you can whip up this cocktail bundt cake in under an hour using everyday ingredients found at your local grocery store.
Whether you are a seasoned baker or a beginner looking to try something new in the kitchen, this recipe is perfect for you. So put on your apron, preheat your oven, and let’s get baking!
Why You’ll Love This Recipe
Attention all pound cake lovers! Are you looking for an easy and delicious recipe that will impress your guests or satisfy your sweet tooth? If so, then this Fruit Cocktail Pound Cake Recipe is the perfect choice for you!
One of the greatest things about this recipe is how versatile it is. Whether you’re serving it at a fancy dinner party or bringing it to a casual summer barbecue, this cocktail cake is bound to be a hit. With its velvety texture and fragrant sweetness, you’ll swear you’re eating a slice of fruity heaven.
Moreover, this cake is made with all basic ingredients that are available in almost everyone’s pantry. You don’t need any fancy ingredients or tools to make it. Therefore, even if you’re not an experienced baker, this recipe is still perfect for you. This easy fruit cocktail cake recipe only requires three simple steps: mix, bake, and enjoy!
The fruit cocktail bundt adds not only taste but also visual appeal to this classic cake recipe. The undrained fruit pieces add moisture and a burst of flavor to the sponge cake which makes it even more enjoyable. Though it’s surely delicious plain, pairing it with fresh fruit or a scoop of vanilla ice cream takes it up another level.
Overall, there’s no denying that this Fruit Cocktail Pound Cake Recipe is an absolute crowd pleaser! So what are you waiting for? Add the ingredients to your shopping list and get ready to become the star baker at your next event with this mouth-watering cocktail bundt cake recipe!
Ingredient List
Before starting with the recipe, make sure to have all the ingredients on hand. Here are the items needed to make this delicious Fruit Cocktail Pound Cake:
Main Ingredients:
- 1 box of yellow cake mix
- 1 can of fruit cocktail (undrained)
- 4 large eggs
- 1 cup of granulated white sugar
- 1 cup of vegetable oil
Dry Ingredients:
- 2 cups all-purpose white flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
Flavorings:
- 2 teaspoons of vanilla extract
For The Syrup:
- 2 cups of granulated white sugar
- 2 cups of water
- 2 tablespoons of amaretto liqueur (optional)
All the ingredients are pantry staples and might already be available in your kitchen. If you don’t have a boxed cake mix or canned fruit cocktail, don’t worry! You can always use any yellow cake mix and tinned fruit you may have at home.
The Recipe How-To
Now, it’s time to put all those delicious ingredients together and make this Fruit Cocktail Pound Cake a reality. Let’s get started!
Preparation
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Preheat your oven to 350 degrees.
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Grease a bundt pan lightly with butter or margarine and sprinkle with flour.
Mixing the ingredients
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Begin by combining a box of white cake mix with 1 cup of fruit cocktail, 1 cup of white sugar, 1/2 cup of vegetable oil, 4 large eggs, and 2 teaspoons of vanilla extract in a mixing bowl.
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Mix well for about two minutes, until everything is well blended.
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In a separate bowl, combine 2 cups of all-purpose white flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt.
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Slowly add this mixture to the mixing bowl in three parts, alternating with one cup of milk.
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Continue mixing the ingredients until everything is well combined.
Adding the fruit
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Once your cake batter is ready, it’s time to add your undrained fruit cocktail to it. Do not discard this liquid as it packs tons of flavor that will enrich your cake batter.
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Folding the fruit into the batter with a spatula until fully incorporated.
Baking your Fruit Cocktail Pound Cake
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Pour the cake batter into your prepared bundt pan.
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Place the pan into the preheated oven and bake for approximately 50-60 minutes, or until you can insert a toothpick at the center, and it comes out clean.
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Once baked, allow the cake to cool in the pan for 10-15 minutes before turning it over onto a serving platter.
Caramel Syrup (optional)
You can also choose to give your Fruit Cocktail Pound Cake an extra sweet kick by adding a caramel syrup on top.
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Mix 2 cups of granulated sugar, 1 cup of water, and 1/4 teaspoon of baking soda in a pot.
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Cook this mixture over medium-high heat until it turns into caramel (approximately 12-15 minutes).
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Once ready, add 2 tablespoons of amaretto liqueur to the mix and stir well.
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Allow the syrup to cool down slightly before pouring it over your cake.
Enjoy!
Now that your Fruit Cocktail Pound Cake is ready, slice it up, and enjoy!
Pro tip: For an extra touch, add some fresh fruit or a sprinkle of icing sugar on top.
Substitutions and Variations
When it comes to making this Fruit Cocktail Pound Cake recipe, there are several ways that you can add your own touch and personalize it. Here are some substitutions and variations that you can try:
– Swap fruit cocktail for mixed tinned fruit if you prefer a different combination of fruits. Alternatively, use fresh fruit if you have them available.
– Use a yellow cake mix instead of a white cake mix if you want a slightly richer flavor.
– Want to try an adult version of this cocktail cake? Add a splash or two of amaretto liqueur to the fruit cocktail syrup for a flavorful kick.
– For those who prefer dairy-free options, substitute butter with vegetable oil or margarine.
– If you want to make your cake even more indulgent, top it with cream cheese icing or caramel sauce.
It’s important to note that substitutions can affect the texture and taste of the cake, so be sure to experiment and adjust ingredient ratios accordingly. Overall, this recipe is very versatile and forgiving – feel free to get creative with your substitutions and variations!
Serving and Pairing
Once you’ve baked and cooled your fruit cocktail pound cake, it’s time to serve it up and impress your guests with the delicious flavors of this classic cake.
Before serving, dust the top of your cake with a generous sprinkling of icing sugar. This will give your cake a beautiful finish and add an extra touch of sweetness to each slice.
To complement the flavorful notes of the fruit cocktail, I recommend pairing this cake with a scoop of vanilla ice cream or whipped cream. The subtle hints of vanilla in these accompaniments will perfectly balance the richness of the cake.
If you prefer something more decadent, you could also drizzle a caramel sauce over each slice for a mouth-watering twist on this classic dessert. An amaretto liqueur glaze also pairs beautifully with this recipe if you want to add an adult twist to your dessert.
For those who are looking for a lighter option, fresh fruit served alongside your cake will help balance out any potential heaviness in the dish. Sliced strawberries, peaches or cherries would be a great addition and add a pop of color to your plate.
As for drinks, I suggest sipping on a Manhattan cocktail or peach cobbler to complement the flavors in your fruit cocktail pound cake. Alternatively, a cup of tea or coffee is always an excellent choice when enjoying this sweet treat.
No matter how you choose to serve it up, there’s no denying that fruit cocktail pound cake is an incredible dessert that’s perfect for any occasion.
Make-Ahead, Storing and Reheating
Once your fruit cocktail pound cake recipe is done and cooled, you can keep it fresh by wrapping it tightly in plastic wrap and storing it in an airtight container at room temperature. Your cake will stay fresh for up to four days.
If you want to make your cake ahead of time, you can freeze it for later use. Wrap the cooled cake tightly with plastic wrap and then foil before placing it into the freezer. It will last for up to three months. To thaw, remove the wrapped cake from the freezer and place it on the counter at room temperature for approximately one hour until fully thawed.
When reheating your fruit cocktail pound cake, it’s best to warm it up in the oven. Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius). Place your slices or whole cake on a baking sheet and tent it with foil. Warm your cake for 10 minutes. Remove the foil and bake for an additional five to 10 minutes until thoroughly warmed.
For added sweetness, dust some icing sugar over your slices before serving. Serve this delicious dessert with some whipped cream or fresh fruit on top for an unforgettable taste!
Tips for Perfect Results
Now that you have all the necessary ingredients and have followed the recipe steps, let me provide you with some tips for perfecting your fruit cocktail pound cake.
Firstly, it’s essential to use room temperature butter and eggs. When ingredients are at room temperature, they mix seamlessly together better, creating a lighter and fluffier cake. You can leave them out for an hour or two before starting or place the eggs in warm water for a few minutes to speed up the process.
Secondly, avoid overmixing the batter. Overmixing causes too much gluten development, leading to tough and dense cake texture. Mix just until everything is incorporated.
Thirdly, I recommend using all-purpose flour rather than switching to whole wheat or other specialty flours as this recipe requires a delicate balance of ingredients to create the desired texture.
Fourthly, resist opening the oven door before 20 minutes of cooking time has passed. Opening the oven door causes heat loss, which affects how well the cake rises and can extend cooking time.
Next, when adding fruit cocktail to the cake batter, be sure to drain it well beforehand, or it’ll make your cake too moist too fast causing uneven cooking.
Also, remember not to overbake your pound cake; it should be light golden in color on the outside and fluffy on the inside. Stick a toothpick inside; if it comes out clean or with just a few baked crumbs attached, your cake is ready.
To enhance your cake’s flavor profile and give it a more gourmet feel, drizzle some amaretto liqueur over the cooled bundt cake before serving.
Finally, don’t hesitate to explore variations on this recipe by substituting fruit cocktails with canned mixed fruit or fresh fruits like peaches or pineapple for varied textures and tastes.
Follow these tips for perfect results on this easy fruit cocktail pound cake recipe – a delicious treat that bursts with flavor!
FAQ
Now, let’s answer some frequently asked questions about this fruit cocktail pound cake recipe. People often encounter hitches in their baking process and ask questions like “Can I use margarine instead of butter?” or “Can I add fresh fruit to the mix?” Well, fret no more! I have compiled some common queries about this dessert recipe and provided you with valuable answers to help you bake the perfect cocktail bundt cake.
Can you add fruit to a box cake mix?
Incorporating fresh fruit into boxed cake mix can be a delightful and successful endeavor. My personal experience has shown me that strawberries are the best fruit to use in this scenario. However, it is important to note that when using fresh fruit, it is best to reduce it to a puree or incorporate fruit preserves in order to prevent extra liquid from being added to the cake mixture.
What is Elvis Presley pound cake?
The Sterns revealed that a pound cake holds a special place in Elvis’s heart as it was a favorite treat baked by his childhood friend, Janelle McComb. In 1987, which marks the 10th year since the icon’s death, McComb shared her recipe with the Sterns. According to the Sterns, McComb would lovingly bake two loaves each year and deliver them to Graceland in honor of Elvis during Christmas.
How much alcohol do you soak fruit in for Christmas cake?
To get started with this recipe, we need to mix the dried fruit and candied peel together in a big bowl. After that, pour in 4 tablespoons of brandy and give it a good stir until everything is well combined. Cover the bowl and let it sit overnight, so the flavors can meld together.
What is hummingbird pound cake?
If you’re looking for a delectable dessert that will tantalize your taste buds, look no further than Hummingbird Cake! This dense, moist cake is packed with a delightful blend of flavors, including ripe bananas, juicy pineapple, sumptuous pecans, and savory spices. I’ve taken the original recipe and made a few tweaks to make it even easier to whip up in a Bundt pan, and topped it all off with a rich cream cheese glaze that will make your mouth water. Get ready for a dessert experience you won’t soon forget!
Bottom Line
In conclusion, this Fruit Cocktail Pound Cake Recipe is a must-try for every dessert lover out there. With its easy-to-follow recipe and delicious taste, it’s definitely worth adding to your dessert arsenal. It’s perfect for any occasion whether it be a simple family gathering or a fancy dinner party. The combination of the fruit cocktail with the classic pound cake is truly a match made in heaven.
Additionally, you can also switch things up by using fresh fruit instead of canned fruit cocktail, or even add some amaretto liqueur for an extra special touch. This recipe is also versatile enough that you can experiment with different substitutions and variations to suit your taste preferences.
Most importantly, don’t be intimidated by the idea of making your own cake from scratch because with this recipe, you’ll be able to make a classic and moist pound cake effortlessly! Trust me when I say that you won’t be disappointed with the end result.
In summary, impress your friends and family with this delectable Fruit Cocktail Pound Cake Recipe that will leave them wanting more!
Fruit Cocktail Pound Cake Recipe
Ingredients
- 2 cups all-purpose white flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup white sugar
- 2 eggs
- 1/2 cup of softened butter or 1/2 cup margarine
- 1 1/2 teaspoons vanilla extract or 1 1/2 teaspoons amaretto liqueur
- 1/2 cup milk
- 1/2 cup fruit cocktail, juice from the can
- 1 (28 ounce) can fruit cocktail in heavy syrup, drained (collect the juice to add to milk)
- icing sugar, to garnish cake
Instructions
- 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
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.