Homemade Pound Cake
20 min Prep Time
60 min Cook Time
1 hr 20 min Total Time
12 Servings
608 Calories
88 g Carbohydrates
26 g Total Fat
1 ½ cups unsalted butter
3 cups sugar
5 eggs
2 teaspoons vanilla extract
2 teaspoons orange zest
3 cups flour
½ teaspoon salt
½ teaspoon baking powder
1 cup lactose-free milk
1 tablespoon unsalted butter
⅓ cup honey
⅓ cup orange juice
6 large purple or red plums or nectarines, (about 1 ½ pounds), quartered and pitted
For the cake:
1. Preheat oven to 350° F. Spray 9-by-13-inch pan with cooking spray.
2. Using a stand mixer, cream together butter and sugar.
3. Add eggs, one at a time, until completely mixed.
4. Stir in vanilla and orange zest.
5. In a bowl, combine flour, salt and baking powder.
6. Add flour mixture to creamed mixture, alternating with milk.
7. Spread batter in prepared pan.
8. Bake 55 minutes to 1 hour or until a toothpick comes out clean. Cool on a wire rack.
For the honey-roasted fruit:
1. Preheat oven to 400° F. Place butter in a shallow baking dish; melt in preheating oven, about 3 minutes.
2. Add honey and orange juice to baking dish; stir until combined.
3. Arrange fruit, cut side down, in baking dish.
4. Bake until tender and juicy, 25 to 30 minutes. Turn fruit over during last 10 minutes of baking, spooning juices over fruit. If needed, add 1 to 2 tablespoons water to baking dish to prevent scorching.
5. Cut cake into squares and split horizontally. Top with fruit, then cake and more fruit on top.
PER SERVING
Calories: 608
Protein: 7 g
Carbohydrate: 88 g
Fiber: 1 g
Total Fat: 26 g
Saturated Fat: 16 g
Cholesterol: 142 mg
Calcium: 32% DV
Sodium: 159 mg
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