Lemon Fig Pound Cake
15
minutes1 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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