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Home > Recipes > Cakes And Entremets

Pound Cake with Fruit and Almond Flakes

by Gabriela - Updated May 19, 2025 | Leave a comment
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The Pound Cake with Fruit and Almond Flakes is a delicious recipe that can be made all year round using fresh fruit in season or frozen.

Pound Cake With Fruits And Almonds sliced on a plate.

I like making this pound cake with fresh fruit and almond flakes in the summer. The cake is not very sweet, but it is delicate and flavorful. You can use any kind of fruit you like.

This recipe is perfect for summer parties, like picnics, barbeques, and anything in between. It doesn't spoil easily and can be kept outside for a longer period of time. I made it today with cherries and almonds, as they go so well together.

However, because frozen fruit is available all year round, you can have this cake whenever you want it.

This recipe is part of my collection of easy cakes made with fresh fruits in the summer. Here are some ideas:

  • Plums Coffee Cake Summer Dessert 
  • Romanian Fruit Coffee Cake (Pandispan Cu Fructe)
  • Easy Summer Old Fashion Peach Cake
Jump to:
  • Ingredients
  • How To Make
  • How To Serve This Pound Cake With Fruits
  • Storage
  • Pin For Later
  • More Recipes To Love
  • 📖 Recipe
  • 💬 Comments

Ingredients

  • Unsalted butter: this butter is for baking, so please do not use the salted one.
  • Powdered sugar: this sugar can easily be incorporated into the butter, making the mixing process a breeze.
  • All-purpose flour: I use all-purpose flour on most of my baked goods. You can use gluten-free flour instead.
  • Baking powder: Baking powder differs from baking soda, so please don't get confused.
  • Large eggs
  • Fresh fruit: the best are apricots, peaches, cherries, blueberries, and plums, but other fruits can also be used. Frozen fruit also works.
  • Almond flakes
  • Salt
Slices of pound cake with fruits and almonds.

How To Make

First of all, I truly recommend a kitchen scale. With globalization, the internet, and how we now access recipes from all over the world, you need a scale to measure ingredients. Kitchen scales are cheap and easy to find in stores, so there is no excuse not to have one.

Besides the fact that measuring the ingredients correctly is easier than using cups and teaspoons, you can now make European recipes and graduate from the boxed cake mix.

How cool would that be? You can even become the new Mary Berry! Here is a kitchen scale that measures both ounces and grams. You might need an electrical mixer, but you can also make this cake using a simple whisk, as I did.

Step 1. Preheat oven to 350F. Prepare a 9x13 baking pan with parchment paper on the bottom.

Step 2. Sift the flour, baking powder, and salt in a large bowl and set aside.

Step 3. Mix the butter(which was at room temperature) with powdered sugar.

Step 4. Add the eggs to the butter, one at a time.

Mixing butter with powdered sugar.
Mixing butter with powdered sugar and eggs.

Step 5. Add the flour slowly. If you use a mixer, start slow until you incorporate all the flour.

Adding flour to the mixture.

Step 6. Cover the bottom of a 9x13 baking pan with parchment paper. Pour the batter into the pan.

Step 7. Place the fruit on top of the mixture. I used frozen cherries. Then, sprinkle with almond flakes.

Frozen fruits over the batter for pound cake.
Frozen fruits and almonds on top of the pound cake batter.

Step 8. Bake the cake at 350F for about 35 minutes. The time to bake depends on your oven, but it should be between 30 and 40 minutes.

Allow the cake to cool, then cut it into squares and dust each piece with powdered sugar.

Baked pound cake with fruits in the baking dish.

Step 9. Serve.

Stacked pound cake slices on a white and blue plate.

How To Serve This Pound Cake With Fruits

It is a simple cake that would probably go well with some ice cream right next to it. I personally like it simple, with a cup of tea or coffee. (learn how to make Turkish coffee at home)

This cake is delicious, simple, and perfect for any occasion. Enjoy!

Storage

You can store the cake in an airtight container in the refrigerator for up to five days or freeze it for up to three months.

Pin For Later

Pound cake with fruits Pinterest.

More Recipes To Love

  • Eggless Chocolate Cupcakes With Rum Chocolate Ganache
  • Meringue Farmer Cheese Cake
  • Spanish Almond Cake (Tarta De Santiago)
  • Easy Marble Pound Cake Recipe
  • Wacky Cake (Chocolate Depression Cake)
  • Easy Apple Cake Bars
Thank you note for the readers.

📖 Recipe

Pound Cake with fruits and almonds slices.

Pound Cake with Fruit and Almond Flakes

The Pound Cake with Fruit and Almond Flakes is a delicious recipe that can be made all year around using fresh fruits in season or frozen. The cake is not very sweet, but it is delicate and full of flavor. Cherries are the best if you combine them with almonds.
5 from 9 votes
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Course: Cakes And Entremets
Cuisine: Romanian
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 16 servings
Calories: 216kcal
Author: Gabriela
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Ingredients

  • 1 cup unsalted butter at room temperature
  • 2 cups powdered sugar
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • 6 large eggs
  • 3 cups fresh fruit (about 16 ounces) -the best are apricots, peaches, cherries, blueberries, plums
  • 1 cup almond flakes
  • ¼ teaspoon salt
US Customary - Metric

Instructions

  • Preheat oven to 350F. Prepare a 9x13 baking pan with parchment paper on the bottom.
  • In a large bowl, mix unsalted butter with powdered sugar and salt until smooth.
  • Add eggs, one at a time, mixing well after each egg.
  • Sift flour with baking powder and salt together and add them to the mixture spoon by spoon.
  • Pour the mixture into the baking pan. Use a spatula to level and spread equally the mixture in the pan.
  • Place the fruit on top of the mixture(if you use plums, cut them in half and remove the pit. Do the same with the peaches or apricots)
  • Sprinkle with almond flakes.
  • Bake at 350F for approximately 30-40 minutes or until it passes the test with the toothpick.
  • Let it cool completely then sprinkle with powdered sugar and serve.

Notes

  • Store in an airtight container in the fridge for up to 5 days and in the freezer for up to three months.
  • Use fresh seasonal fruits or frozen. 
  • If you bake it in a loaf pan, bake for an hour, but check it after 45 minutes. 

Nutrition

Serving: 1serving | Calories: 216kcal | Carbohydrates: 29g | Protein: 5g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 72mg | Potassium: 87mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 444IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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Gabriela the creator of The Bossy Kitchen

Hi! I am Gabriela, and this is my virtual home. I am a trained Pastry Chef and a self-taught cook. I inherited the cooking genes from my maternal grandma and the love for baking from my paternal grandma.

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