Fruit Pound Cake Recipe
This Fruit Pound Cake tastes too good ! Try this fruity and nutty bake made with sour cream for dessert tonight ! Let me know if you like this Fruit Pound Cake.
Ingredients
1 tablespoon sugar
1 1/2 cups chopped dried mixed fruit (apricots, prunes, raisins, peaches)
1/2 cup chopped pecans
1 package (3 3/4 ounces) instant banana cream pudding mix
1 package (18 1/2 ounces) regular yellow cake mix (not pudding style)
4 eggs, beaten
1 cup dairy sour cream
1/2 cup vegetable oil
Directions
1. Preheat convection oven to 325°F.
2. Grease a 12-cup fluted tube pan suitable for microwave and convection heat; sprinkle with sugar. Set aside.
3. Combine mixed fruit, nuts and pudding mix; set aside.
4. Combine cake mix, eggs, sour cream and oil; beat 2 minutes at medium speed of electric mixer to mix well. Fold in fruit-nut mixture until well distributed. Spread in prepared cake pan.
5. Place pan on bottom metal rack. Cook in microwave/convection oven 40 to 45 minutes at Combination I, or until a wooden pick inserted near center comes out clean. Let cool in pan 10 minutes. Invert onto serving plate; cool. Sprinkle with confectioners' sugar before serving.
2. Grease a 12-cup fluted tube pan suitable for microwave and convection heat; sprinkle with sugar. Set aside.
3. Combine mixed fruit, nuts and pudding mix; set aside.
4. Combine cake mix, eggs, sour cream and oil; beat 2 minutes at medium speed of electric mixer to mix well. Fold in fruit-nut mixture until well distributed. Spread in prepared cake pan.
5. Place pan on bottom metal rack. Cook in microwave/convection oven 40 to 45 minutes at Combination I, or until a wooden pick inserted near center comes out clean. Let cool in pan 10 minutes. Invert onto serving plate; cool. Sprinkle with confectioners' sugar before serving.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
