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Autumn pound cake

Our favourite autumn fruits come together beautifully in this delicious pound cake recipe. Filled with green apple and pear then dusted with icing sugar, this cake is the perfect sweet finish
Autumn pound cake
10
30M
1H 15M
1H 45M

This recipe first appeared in Woman’s Day.

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Ingredients

Method

1.Preheat oven to moderately slow, 160°C. Lightly grease and line a 10 x 20cm loaf pan with baking paper.
2.Cut green apple into wedges and pear into rounds. Toss in a bowl with caster sugar, lemon juice and ground cinnamon. Mix well and set aside.
3.In a bowl, using an electric mixer, beat together softened butter and caster sugar until creamy. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. Fold in sifted, combined plain flour and salt. Pour into pan, spreading evenly. Push apple and pear slices upright into batter (see recipe tip). Bake for 1 ¼ hours until cooked when tested with a skewer.
4.Brush hot cake with combined melted butter, caster sugar and ground cinnamon. Cool in pan for 10 minutes before turning onto a wire rack to cool completely. Dust with icing sugar and scatter with raspberries to serve.
  • Insert fruit pieces close together, leaving 2cm poking out.
Note

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