Spiced Pound Cake Recipe

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From the first time my mother baked this cake years ago, it became a family favorite. Fruit and spices add a twist to a traditional pound cake, and the glaze has a hint of lemon. You can substitute other flavors of baby food, like apricots, for the peaches. We often serve this dessert for Thanksgiving.
Recommended: 28 Best Fall Cakes
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 30 min. Bake: 1 hour + cooling
MAKES: 10-12 servings


  • 1/2 cup shortening
  • 2 cups sugar
  • 4 eggs
  • 2 cups self-rising flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 5 jars (2-1/2 ounces each) peach baby food
  • 1 cup chopped walnuts
  • GLAZE:
  • 3/4 cup confectioners' sugar
  • 1 to 2 tablespoons lemon juice

Nutritional Facts

1 piece: 392 calories, 16g fat (3g saturated fat), 71mg cholesterol, 262mg sodium, 58g carbohydrate (39g sugars, 1g fiber), 7g protein.


  1. In a large bowl, cream shortening and sugar. Add eggs, one at time, beating well after each addition. Combine the flour, cinnamon, nutmeg and cloves; add to creamed mixture alternately with baby food. Fold in walnuts. Transfer to a greased and floured 10-in. fluted tube pan.
  2. Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm cake. Cool completely. Yield: 10-12 servings.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Spiced Pound Cake in Country October/November 2005, p51

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