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Spiced Pound Cake

 Spiced Pound Cake
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.
10-12 ServingsPrep: 30 min. Bake: 1 hour + cooling


  • 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


  • 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.
  • 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.

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Spiced Pound Cake (continued)

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