Pound Cake With Mixed Fruit

Pound Cake With Mixed Fruit
Servings: 6 Prep 10 mins Cook 10 mins


Mixed Fruit Sauce:
  • 1/3 cup light rum
  • 1/2 cup dried cranberries
  • 2 tablespoons unsalted butter
  • 2 medium Granny Smith apples (about 1 pound), peeled, cored, cut into 1/4-inch-thick slices
  • 1 package (about 10 ounces) frozen raspberries in syrup, thawed, pureed, strained (1 cup)
  • 1/3 cup sugar
  • 1 teaspoon vanilla
  • 1 purchased pound cake

Make It


1. In small bowl, combine rum and dried cranberries. Let stand 30 minutes at room temperature until cranberries are softened.

2. In 10-inch skillet, melt butter over medium-high heat. Add apple slices; saute 8 minutes or until apples are tender and lightly browned. Add raspberry puree, sugar and cranberries with liquid to apples in skillet; cook, stirring, 2 minutes or until mixture comes to a boil and is slightly thickened. Remove from heat; stir in vanilla. Keep sauce warm.

Pound Cake:

3. Cut 6 serving slices from pound cake. Halve each slice diagonally and arrange on individual dessert plates. Spoon some warm sauce over each. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 310, Fat, total (g): 10, chol. (mg): 73, sat. fat (g): 6, carb. (g): 52, fiber (g): 4, pro. (g): 2, sodium (mg): 114, Percent Daily Values are based on a 2,000 calorie diet.