Lemon Fig Pound Cake

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Lemon Fig Pound Cake

0 from 0 votes
Course: Dessert
Prep time

15

minutes
Cooking time

1 hour 15 minutes

    Pound cake has been around for centuries. It’s buttery goodness making dessert time a memorable experience. Adams Prize winning Pound Cake mix and Fischer and Wieser’s Whole Lemon Fig Marmalade bring a new level of baked perfection to scratch baking. This is sure to keep your friends and family coming back for more!

    Ingredients

    • Vegetable oil spray

    • 1 1/2 sticks unsalted butter, softened

    • 1/2 cup granulated sugar

    • 1/4 cup dark brown sugar

    • 1 1/2 cups cake flour

    • 1/2 cup finely ground graham cracker crumbs

    • 3/4 teaspoon baking powder

    • 1/4 teaspoon salt

       

    • ½ cup half and half

    • 3 large eggs

    • 1 tablespoon pure vanilla extract
      Powdered sugar

    Directions

    • Preheat the oven to 325°. Spray an 8-by-4-inch glass loaf pan with vegetable oil spray. In a large bowl, using an electric mixer, cream the butter with the granulated sugar and dark brown sugar. In a medium bowl, whisk the cake flour with the graham cracker crumbs, baking powder and salt. In a small bowl, whisk together the whole milk, cream, eggs, marmalade and vanilla. Beating at medium speed, add the dry and liquid ingredients to the butter mixture in 3 alternating batches.

    • Scrape the batter into the prepared loaf pan and bake in the lower third of the oven for about 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in the pan for 15 minutes, then turn the pound cake out onto a rack to cool completely. Dust top with powdered sugar. Makes 1 pound cake.

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