Candied Fruit Pound Cake with Wine
Candied Fruit Pound Cake with Wine
Luxurious Wine-Soaked Candied Fruit Pound Cake
Experience a rich, dense texture complemented by the delightful chewy sweetness of candied fruits soaked in wine. This recipe yields one standard loaf cake (15.5X7.8X6.5cm), perfect for special occasions or an elegant home cafe treat.
Candied Fruit & Wine Soak- 30g Dried Cherries
- 30g Dried Blueberries
- 30g Dried Raisins
- 50g Red Wine
Pound Cake Batter- 100g All-Purpose Flour
- 20g Almond Flour
- 100g Unsalted Butter (softened at room temperature)
- 95g Granulated Sugar
- 5g Honey
- 100g Eggs (approx. 2 large, at room temperature)
- 1/2 tsp Baking Powder
- 2g Salt
- 20g Red Wine
- All of the drained candied fruit soak
Fragrant Wine Syrup- 10g Water
- 10g Granulated Sugar
- 10g Red Wine
- 100g All-Purpose Flour
- 20g Almond Flour
- 100g Unsalted Butter (softened at room temperature)
- 95g Granulated Sugar
- 5g Honey
- 100g Eggs (approx. 2 large, at room temperature)
- 1/2 tsp Baking Powder
- 2g Salt
- 20g Red Wine
- All of the drained candied fruit soak
Fragrant Wine Syrup- 10g Water
- 10g Granulated Sugar
- 10g Red Wine
Cooking Instructions
Step 1
Begin by preparing the candied fruit soak. In a bowl, combine the dried cherries, dried blueberries, and dried raisins. Pour in 50g of red wine and let them soak for at least 30 minutes, or preferably overnight, to allow the fruits to absorb the wine fully and develop a deeper flavor.
Step 2
Start preparing the pound cake batter. Cream the softened butter in a bowl using a hand mixer or whisk until smooth and fluffy. Add the granulated sugar and honey, and continue to whip until the mixture is light in color and has a creamy consistency.
Step 3
Gradually add the room-temperature eggs to the butter mixture, one at a time, beating well after each addition. It’s important to add them in 2-3 stages to prevent the batter from separating. Ensure each addition is fully incorporated before adding the next.
Step 4
In a separate bowl, sift together the all-purpose flour, almond flour, baking powder, and salt. Sifting the dry ingredients ensures they are well combined and helps create a lighter cake texture. Add the sifted dry ingredients to the butter-egg mixture. Using a spatula, gently fold them in until just combined, being careful not to overmix, as this can lead to a tough cake.
Step 5
Drain the excess wine from the soaked candied fruits, squeezing them gently. Add the drained candied fruits and the remaining 20g of red wine to the batter. Lightly fold them into the batter until evenly distributed.
Step 6
Pour the batter into the prepared pound cake mold and level the top. Bake in a preheated oven at 180°C (350°F) for approximately 40-50 minutes. You can test for doneness by inserting a skewer into the center; it should come out clean.
Step 7
While the pound cake is baking, prepare the wine syrup. In a small saucepan, combine 10g of water and 10g of granulated sugar. Heat gently, stirring until the sugar is dissolved to create a simple syrup. Remove from heat and stir in 10g of red wine.
Step 8
Once the pound cake is out of the oven, brush the warm top generously with the prepared wine syrup. The syrup will soak into the cake, adding moisture and flavor. Allow the cake to cool completely before slicing and serving.
