Irish cream pound cake with dried fruits recipe

  • Serves 8
  • 10 mins to prepare and 50 mins to cook, 10 mins to cool
  • 538 calories / serving
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hero pound cake with dried fruit

Preheat the oven to 180°C. Lightly butter a 20cm square cake tin and line with nonstick baking paper.

Place the softened butter and sugar into a large bowl and beat with an electric whisk until light and fluffy. Gradually beat in the eggs, one at a time, beating well between each addition. Then beat in the Irish cream.

Sift together the flour, baking powder and salt and then carefully fold into the butter mix using a large metal spoon. Fold in the chopped dried fruit and then spoon the mixture into the prepared tin, smooth the surface and bake for 50 minutes or until golden brown on top and a skewer comes out clean when inserted into the middle of the cake.

Remove from the oven and leave to cool for 10 minutes in the tin. Then remove from the tin, discard the baking paper and place on a wire rack to cool. Dust with icing sugar and serve in thick slices.

  • Ingredients

  • 250g unsalted butter, softened
  • 250g caster sugar
  • 4 medium free-range eggs
  • 1tbsp Irish cream liquor
  • 250g plain flour
  • 1tbsp baking powder
  • 1 pinch of fine salt
  • freshly ground pepper
  • 75g dried apricots, pears and prunes, chopped
  • icing sugar, to dust
  • Energy 2250kj 538kcal 27%
  • Fat 30g 43%
  • Saturates 17g 83%
  • Sugars 39g 44%
  • Salt 0.9g 14%

of the reference intake
Carbohydrate 64g Protein 7.1g Fibre 2.1g


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