# The Ultimate Fruit Cake Pound Cake Recipe for Holiday Celebrations

When it comes to festive baking, nothing beats the classic charm of a fruit cake pound cake recipe. Combining the rich, dense texture of a pound cake with t……

When it comes to festive baking, nothing beats the classic charm of a fruit cake pound cake recipe. Combining the rich, dense texture of a pound cake with the vibrant flavors of a fruit cake, this dessert is a showstopper at any holiday gathering. Whether you're a seasoned baker or a novice in the kitchen, this detailed guide will help you create a masterpiece that will impress your friends and family.

## Ingredients

To start, gather the following ingredients:

- 1 cup unsalted butter, softened

- 1 cup granulated sugar

- 4 large eggs

- 1 teaspoon vanilla extract

- 2 cups all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1 cup mixed dried fruits (such as raisins, currants, and chopped dried apricots)

- 1/2 cup chopped nuts (such as walnuts or pecans)

- 1/4 cup orange juice

- Zest of one lemon

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon ground nutmeg

## Instructions

### Preparing the Fruit

1. **Soak the Dried Fruits**: In a small bowl, combine the mixed dried fruits and orange juice. Let them soak for at least 30 minutes to plump up and absorb the flavors. This step is crucial for ensuring that the fruits remain moist and flavorful throughout the baking process.

### Making the Cake Batter

2. **Cream the Butter and Sugar**: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes using an electric mixer on medium speed.

3. **Add the Eggs and Vanilla**: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.

4. **Combine Dry Ingredients**: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground cinnamon, and ground nutmeg. Gradually add this dry mixture to the wet ingredients, mixing just until combined.

5. **Fold in the Fruits and Nuts**: Drain any excess liquid from the soaked dried fruits. Gently fold the fruits, nuts, and lemon zest into the batter, ensuring they are evenly distributed.

### Baking the Cake

6. **Prepare the Pan**: Preheat your oven to 325°F (165°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easier removal.

7. **Fill and Bake**: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.

8. **Cool and Serve**: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. For the best flavor, wrap the cooled cake in plastic wrap and let it sit at room temperature for a day before serving. This resting period allows the flavors to meld together beautifully.

## Tips for Success

- **Quality Ingredients**: Use high-quality butter and fresh eggs for the best results. The flavor and texture of your cake will greatly benefit from premium ingredients.

- **Room Temperature Ingredients**: Ensure that your butter and eggs are at room temperature before you start. This helps in achieving a smooth and well-mixed batter.

- **Even Mixing**: When folding in the fruits and nuts, be gentle to avoid over-mixing, which can result in a dense cake.

- **Storage**: Store the cake in an airtight container at room temperature for up to a week. You can also freeze it for longer storage; just wrap it tightly in plastic wrap and aluminum foil before freezing.

This fruit cake pound cake recipe is not only delicious but also versatile. You can customize it by adding your favorite dried fruits and nuts or even a splash of rum or brandy for an extra festive touch. Enjoy this delightful treat with a cup of tea or coffee, and make your holiday celebrations even more special.