Pierrette Chicoine’ Pound Cake with Candied Fruit
Pierrette Chicoine’ Pound Cake with Candied Fruit
Ingredients
- 1 cup (250 ml) candied fruit
- 2 tablespoons (30 ml) orange liqueur
- 2 1/4 cups (560 ml) unbleached flour
- 2 teaspoons (10 ml) baking powder
- 1 cup (250 ml) unsalted butter, softened
- 1 1/2 cups (375 ml) sugar
- 1 package 250 g cream cheese, softened
- 3 eggs, lightly beaten
- 1/4 cup (60 ml) milk
- 2 teaspoons (10 ml) vanilla extract
- 2/3 cup (150 ml) walnuts, chopped
- 320 g mascarpone cheese
- 2 tablespoons (30 ml) icing sugar
- 3 tablespoons (45 ml) orange liqueur
- 1/2 cup (125 ml) Nutella spread
Instructions
- Preheat the oven to 180 °C (350 °F). Butter two 20 x 10-cm (8 x 4-inch) loaf pans.
- In a bowl, combine the candied fruit and orange liqueur.
- In another bowl, combine the flour and baking powder.
- In another bowl, cream the butter, sugar and cream cheese with an electric mixer. Add the eggs, milk, vanilla and beat until smooth. With a wooden spoon, stir in the liqueur with the fruit, nuts and flour.
- Divide the batter between the pans. Bake in the middle of the oven for about 50 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
- Let rest for 15 minutes before unmoulding. These cakes freeze well.
Pierrette Chicoine’ Pound Cake with Candied Fruit