Tropical Bliss Pound Cake with Vibrant Fruit Medley
Indulge in the ultimate dessert experience with this Tropical Bliss Pound Cake, a delightful synthesis of Linda Stephen's classic pound cake enriched with an array of luscious flavors, and Julie Benge's refreshing fruit medley. Whether you're hosting a brunch or simply satisfying a sweet craving, this cake's moist texture and complex flavor profile, paired with a burst of colorful fruit, will transport you to paradise. It's perfect for warm days when fresh fruits are hard to come by, providing a taste of sunshine in every bite.
N/A
Servings
375
Calories
20
Ingredients
Ingredients
Eggs
5 (beaten)
Butter
1 1/2 cups (softened)
Oil
1/2 cup
Sugar
3 cups
Baking Powder
1/2 teaspoon
Flour
3 cups (sifted)
Milk
1 cup
Coconut Flavoring
1 teaspoon
Rum Flavoring
1 teaspoon
Butter Flavoring
1 teaspoon
Lemon Flavoring
1 teaspoon
Vanilla Flavoring
1 teaspoon
Almond Flavoring
1 teaspoon
Sugar (for glaze)
1 cup
Water
1/2 cup
Peach Pie Filling
1 (20 ounce) can
Mandarin Oranges
1 (15 ounce) can
Chunk Pineapple
1 (20 ounce) can (drained)
Bananas
3 (sliced)
Strawberries
1/2 pint (halved)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the sugar, softened butter, and oil. Beat until the mixture is creamy and well-blended.
3
Incorporate the beaten eggs, mixing until fully combined and smooth.
4
In a separate bowl, sift together the baking powder and flour.
5
Gradually add the dry ingredients to the creamy mixture, alternating with the milk. Mix until just combined.
6
Stir in 1 teaspoon each of the coconut, rum, butter, lemon, vanilla, and almond flavorings until evenly distributed.
7
Pour the batter into a greased and floured tube pan, smoothing the top with a spatula.
8
Bake at 350°F (175°C) for 1.5 hours, or until a toothpick inserted into the center comes out clean.
9
Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving platter.
10
For the glaze, combine 1 cup sugar, water, and the flavorings in a saucepan over medium heat. Bring to a boil, stirring until the sugar is dissolved. Let simmer for a couple of minutes before pouring over the cooled cake.
11
For Julie's Fruit, gently combine the peach pie filling, mandarin oranges, drained pineapple, sliced bananas, and halved strawberries in a decorative bowl.
12
To serve, slice the pound cake and plate it, generously topping each slice with Julie's Fruit. Enjoy this delightful fusion of flavors!
Nutrition Information
20g
Fat
46g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Tropical Bliss Pound Cake?
It is a dessert featuring a moist pound cake based on Linda Stephen's recipe combined with Julie Benge's refreshing fruit medley.
What oven temperature is required for this recipe?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How many eggs are used in the batter?
The recipe calls for 5 beaten eggs.
What type of pan should be used for baking?
The batter should be poured into a greased and floured tube pan.
How long does the pound cake need to bake?
The cake should bake for approximately 1.5 hours.
What flavorings are included in the cake?
The cake includes coconut, rum, butter, lemon, vanilla, and almond flavorings.
How many calories are in a serving of this cake?
Each serving contains approximately 375 calories.
What is the fat content per serving?
There are 20 grams of fat per serving.
How many carbohydrates are in one serving?
One serving contains 46 grams of carbohydrates.
What is the protein content of this dessert?
Each serving provides 5 grams of protein.
What fruits are included in Julie's Fruit medley?
The medley consists of peach pie filling, mandarin oranges, chunk pineapple, sliced bananas, and halved strawberries.
How much butter is needed for the recipe?
You will need 1.5 cups of softened butter.
Should the flour be prepared in a specific way?
Yes, the 3 cups of flour should be sifted before use.
How much sugar is required for the cake batter?
The batter requires 3 cups of sugar.
What are the ingredients for the glaze?
The glaze is made from 1 cup of sugar, 1/2 cup of water, and additional flavorings.
How long should the cake cool before being inverted?
Allow the cake to cool in the tube pan for 10 minutes before inverting it.
How do you prepare the pineapple for the fruit medley?
The chunk pineapple should be drained before being combined with other fruits.
How many bananas are needed?
The recipe requires 3 sliced bananas.
What size can of mandarin oranges should be used?
A 15-ounce can of mandarin oranges is required.
What size can of peach pie filling is used?
The recipe uses a 20-ounce can of peach pie filling.
Is there oil in this pound cake recipe?
Yes, the recipe includes 1/2 cup of oil.
How much milk is used in the batter?
The cake requires 1 cup of milk.
What is the amount of baking powder needed?
The recipe calls for 1/2 teaspoon of baking powder.
How do you know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
How should the glaze be applied?
Bring the glaze ingredients to a boil and simmer until the sugar dissolves, then pour it over the cooled cake.
How many total ingredients are in this recipe?
There are 20 distinct ingredients listed in the recipe.
What is the recommended serving style?
Slice the pound cake and top each slice generously with the fruit medley.
Can this recipe be served for brunch?
Yes, it is noted as being perfect for hosting a brunch or satisfying a sweet craving.
How much water is used in the glaze?
The glaze uses 1/2 cup of water.
What is the amount of strawberries required?
The fruit medley uses 1/2 pint of halved strawberries.