Fruit Cocktail Pound Cake

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Found this recipe in a 1980 Bon Appetit magazine. It makes two 9x5-inch loaves.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees.
  2. Line 2 9x5x3-inch loaf pans with heavy foil, leaving 1/2-inch collar.
  3. Coat generously with margarine.
  4. Combine first 4 ingredients in a large bowl and blend well.
  5. Add eggs one at a time, beating thoroughly after each addition.
  6. Alternately add flour and baking powder, mixing well.
  7. Fold in fruit cocktail and nuts.
  8. Divide between pans.
  9. Bake until tester comes out dry, about 1 hour.
  10. Let cool 5- 10 mins before removing from pans.
  11. Cool completely on rack.

Reviews

(4)
Most Helpful

This is a really great recipe. I didn't have any fruit cocktail in the house, but I did have a can of the tropical blend fruit, so I just cut it up into smaller sizes and used it. It worked fine. This makes 2 really pretty loaf cakes that are really good by themselves or even better with a scoop of vanilla ice cream on top. Thanks for the great recipe.

Jellyqueen April 03, 2004

Difficult to go wrong with recipes from Bon Appetite - this is so much better (to our tastes) than the very sweet and gooey original fruit cocktail cakes. Thanks for submitting. P.S. well drained crushed pineapple could be subtituted and use rum flavoring.

waynejohn1234 May 25, 2009

This was very good and easy to make. I only replaced the vanilla with almond extract.

Doug in Fort Wayne, IN December 24, 2007

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