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.
Total TimePrep: 30 min. Bake: 1 hour + cooling
- 1/2 cup shortening
- 2 cups sugar
- 4 large 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
- 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 in 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.
Editor's NoteAs 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.
Nutrition Facts1 piece: 392 calories, 16g fat (3g saturated fat), 71mg cholesterol, 262mg sodium, 58g carbohydrate (39g sugars, 1g fiber), 7g protein.
Originally published as Spiced Plum Pound Cake with Lemon Glaze in Country October/November 2005