Fruit Pound Cake with Orange glaze

bizcocho-Ingles-10This recipe is very traditional and classic. It is just the typical candied fruit cake and rum made by our grandmothers with a delicious orange glaze, just perfect to eat with the afternoon coffee or tea on these Christmas dates. And this recipe is suitable for everyone, it uses very simple ingredients and accepts many changes if you want to adapt it to your taste.

bizcocho-Ingles-9Uuuuiii !!! I am filled with joy with today’s recipe. It is like if she alone represents the lovely and homey of Christmas. So simple, but at the same time with that retro style that I love!! I cannot help it, the modern cakes, the cupcakes, etc. I love them too, but this kind of recipes from old books make me crazy!! Maybe to truth is that I have a grandmother inside who loves to make cookies and cakes at Christmas, hehehe.

bizcocho-Ingles-12The base recipe of the cake I took from a very old book of the brand “Maizena” that a friend had at home. The glaze and the Christmas flair is self-style J The cake, like all those having cornstarch, is like velvet, light and rather dry, just as I like them. The candied fruits on the cake are super Christmas, but I know that there are many people who do not like them, so you can without any problem put nuts, for example, or don’t put anything, the cake alone is already delicious.

bizcocho-Ingles-17I, for example, changed the raisins of the original recipe for candied cranberries because I am not much fan of the raisins, but if you like raisins you can use them. If you do not find assorted candied fruits you can put raisins and walnuts or almonds and it would be perfect too, but less colorful, of course. So, you can prepare a homemade, delicious and beautiful Christmas cake with very little time, money and effort. Come on, forget a little bit of the sweets in the supermarket and prepare something special for your family!!

Fruit Pound Cake with Orange glaze

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Serves: 12 - 14
Cooking Time: 25 min. Total: 60 min


  • CAKE:
  • 120 ml of vegetal oil
  • 150 g of white sugar
  • 3 eggs
  • 200 g flour
  • 100 g cornstarch
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3 Tbsp rum
  • The grated skin of an orange
  • 200g dried cranberries or raisins
  • 100 g of assorted candied fruits
  • GLAZE:
  • 200 g of icing sugar
  • 4 Tbsp orange juice
  • 1 Tbsp of orange liqueur (Cointreau)



Preheat the oven to 170ºC. Cover a rectangular pan of about 24 cm length with baking paper so the cake does not stick. In a large bowl, mix well oil with the sugar. Add eggs, one by one, and mix until incorporated.


In another bowl sift the flour, cornstarch, salt and yeast. Pour the flour mixture into the previous dough and mix until incorporated, but do not overwork it. Add the rum, orange zest and finally the candied fruits or the ingredients that you have chosen for the filling.


Pour the dough into the pan until filled to 3/4 of its capacity. Bake for about 60 minutes or until golden. In any case, prick it with a wooden stick to check that it is well cooked.


Remove from the oven and let cool on a rack. Once it is tempered, you can unmold it, remove the paper and let it cool completely. In the meantime, you can prepare the icing, in a bowl mix the icing sugar with the orange juice and the Cointreau. Pour over the cake once it is cold and decorate with some dried fruits and sprinkle with icing sugar.


The cake has a little rum and the frosting has some orange liqueur. If you have children eating it, simply skip those ingredients.

Sweet and happy holidays,

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