Pierrette Chicoine’ Pound Cake with Candied Fruit

  • Preparation 20 MIN
    Cooking 50 MIN
  • Makes 16


Mascarpone Frosting


  1. Preheat the oven to 180 °C (350 °F). Butter two 20 x 10-cm (8 x 4-inch) loaf pans.
  2. In a bowl, combine the candied fruit and orange liqueur.
  3. In another bowl, combine the flour and baking powder.
  4. In another bowl, cream the butter, sugar and cream cheese with an electric mixer. Add the eggs, milk, vanilla and beat until smooth. With a wooden spoon, stir in the liqueur with the fruit, nuts and flour.
  5. Divide the batter between the pans. Bake in the middle of the oven for about 50 minutes, or until a toothpick inserted in the centre of the cake comes out clean.
  6. Let rest for 15 minutes before unmoulding. These cakes freeze well.

Mascarpone Frosting

  1. In a bowl, whip all the frosting ingredients. Spread on the cooled cakes.


Freezes well.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.