Holiday Fruit-Filled Pound Cake

Name: Holiday Fruit-Filled Pound Cake
Total time: 6 h 7 min
Yield: 12 servings
Ingredients: ¾ cup Cognac or other brandy; ⅔ cup golden raisins; ⅔ cup currants; ⅔ cup dried apricots; ⅔ cup dried cranberries; 1.08 cup whole blanched almonds; 1 cup sugar; 2 cups all-purpose flour; 1 teaspoon baking powder; ¾ teaspoon salt; 2½ sticks unsalted butter; 4 whole large eggs; 1 teaspoon pure vanilla extract; 1 tablespoon grated orange zest; 3 tablespoons sweet orange marmalade; 1 tablespoon orange-flavored liqueur; 1 piece springform pan

A luxurious pound cake packed with brandy-soaked dried fruits and topped with almonds and an orange-flavored glaze. This festive cake features golden raisins, currants, apricots, and cranberries for a rich holiday treat.

12 servings

6 hr 7 min

Published October 4, 2025

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Ingredients

•¾ cup Cognac or other brandy
•⅔ cup golden raisins
•⅔ cup currants
•⅔ cup dried apricots
•⅔ cup dried cranberries
•1.08 cup whole blanched almonds
•1 cup sugar
•2 cups all-purpose flour
•1 teaspoon baking powder
•¾ teaspoon salt
•2½ sticks unsalted butter
•4 whole large eggs
•1 teaspoon pure vanilla extract
•1 tablespoon grated orange zest
•3 tablespoons sweet orange marmalade
•1 tablespoon orange-flavored liqueur
•1 piece springform pan

Cooking Instructions

1.
Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit. Cover and let stand 30 minutes.
30 min
2.
Preheat oven to 325°F with rack in middle. Invert bottom of springform pan and lock on side. Generously butter pan and dust with flour, knocking out excess.
10 min
3.
Finely grind 3/4 cup almonds with 1/4 cup sugar in a food processor, then whisk together with flour, baking powder, and salt in a bowl.
10 min
4.
Beat butter and remaining 3/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition (batter will appear curdled), then add vanilla, zest, and fruit with brandy and beat until thoroughly combined, about 2 minutes.
7 min
5.
At low speed, mix in flour mixture until incorporated. Spoon batter into pan, smoothing it, and top with remaining 1/3 cup almonds.
5 min
6.
Bake until a long wooden pick inserted into center of cake comes out clean, 1 1/2 to 1 3/4 hours. Run a thin metal spatula around side of cake, then cool in pan on a rack 10 minutes.
105 min
7.
Meanwhile, melt marmalade with liqueur in a small heavy saucepan over medium heat, stirring, then strain glaze through a sieve into a small bowl, discarding solids.
10 min
8.
Loosen side of cake with thin metal spatula again, then remove side of pan and loosen bottom of cake. Transfer cake from pan to rack and brush glaze over top of cake.
10 min
9.
Cool cake completely, about 3 hours.
180 min

Ingredients

•¾ cup Cognac or other brandy

•⅔ cup golden raisins

•⅔ cup currants

•⅔ cup dried apricots

•⅔ cup dried cranberries

•1.08 cup whole blanched almonds

•1 cup sugar

•2 cups all-purpose flour

•1 teaspoon baking powder

•¾ teaspoon salt

•2½ sticks unsalted butter

•4 whole large eggs

•1 teaspoon pure vanilla extract

•1 tablespoon grated orange zest

•3 tablespoons sweet orange marmalade

•1 tablespoon orange-flavored liqueur

•1 piece springform pan

Cooking Instructions

Heat brandy in a 1-quart saucepan over low heat until warm, then remove from heat and stir in dried fruit. Cover and let stand 30 minutes.

30 min

Preheat oven to 325°F with rack in middle. Invert bottom of springform pan and lock on side. Generously butter pan and dust with flour, knocking out excess.

10 min

Finely grind 3/4 cup almonds with 1/4 cup sugar in a food processor, then whisk together with flour, baking powder, and salt in a bowl.

10 min

Beat butter and remaining 3/4 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition (batter will appear curdled), then add vanilla, zest, and fruit with brandy and beat until thoroughly combined, about 2 minutes.

7 min

At low speed, mix in flour mixture until incorporated. Spoon batter into pan, smoothing it, and top with remaining 1/3 cup almonds.

5 min

Bake until a long wooden pick inserted into center of cake comes out clean, 1 1/2 to 1 3/4 hours. Run a thin metal spatula around side of cake, then cool in pan on a rack 10 minutes.

105 min

Meanwhile, melt marmalade with liqueur in a small heavy saucepan over medium heat, stirring, then strain glaze through a sieve into a small bowl, discarding solids.

10 min

Loosen side of cake with thin metal spatula again, then remove side of pan and loosen bottom of cake. Transfer cake from pan to rack and brush glaze over top of cake.

10 min

Cool cake completely, about 3 hours.

180 min