Sweet Wine & Dried Fruit Poundcake

Sweet Wine & Dried Fruit Poundcake
makes 2 


  • 2 cups of all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups sugar
  • 1/2 cup softened butter (1 stick), plus about 1 tsp softened butter for pan
  • 2 large eggs
  • 2 tsp Vanilla
  • 1 cup fresh grated apple
  • 2 tbsp orange zest
  • 1/4 cup sweet dessert wine
  • 1/2 cup dried fruits such as raisins, dried cherries, dried cranberries, dried figs, and dried apricots. Soak overnight in 1/4 cup sweet wine.


  • Preheat oven to 350 degrees. Butter two 8-inch poundcake pans. Butter the pans, and line bottom with parchment paper.  Butter the parchment paper and flour inside of pans, tapping excess out.
  • In a medium bowl sift together flour, baking powder, baking soda, and salt.


  • In another bowl whip together softened butter, eggs, vanilla, and sugar until creamy.


  • Combine the butter mixture with the flour mixture until well incorporated.
  • Add shredded fresh apple, orange zest, and wine soaked dried fruit along with the liquid.  Whisk together in the batter.


  • Pour the cake batter into the baking pans and bake for 40-45 minutes until a toothpick inserted in the center comes out clean.


  • Once cake is done, let the cake cool for 1 hour.  Take out of the baking pans and dust with powdered sugar and garnish with edible leaves and flowers from the garden.




  • Cake tastes wonderful with a warm cup of tea.


Cook’s Notes:  Swet wine cake tastes even better the following day as the lovely flavors of aromatic wine and orange zest become more pronounced the day after the cakes are baked.

One poundcake for me & one for a friend



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