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You Asked For It: Harvest Pound Cake

Harvest pound cake is the lost recipe Kris Gray of Dunedin wanted to find. Hopefully the recipe printed here from Kate Mitchell of Tampa is it. Kate made it her own by adding 1 cup of dried cranberries, an addition that really gives this cake a fall feel. This is a very moist cake and, aside from peeling and chopping apples, comes together quickly. I used Granny Smith apples and pecans in my version; walnuts would work just as well. The caramel glaze is just plain delicious. Cook it for exactly the time called for, otherwise it will harden too much on the cake. If you don't use all of it on the cake, it would be delicious over ice cream.

Recipe requests

Lori Thompson of New Port Richey would like the recipes for Bob Evans' banana and pumpkin breads. She says they are really moist and quite tasty. . . . Edward Ratajczak, also of New Port Richey, enjoyed a cream turkey with biscuits dish last year after Thanksgiving. It had a turkey pot pie or turkey a la king filling with biscuits on top. What he had was prepared in a large roaster and he would like a recipe for a smaller size.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail Include your name, city and phone number.


Harvest Pound Cake

For the cake:

2 cups sugar

1 ½ cups vegetable oil

3 eggs

2 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

2 medium apples, peeled and finely chopped, about 2 cups

1 cup dried cranberries

1 cup chopped nuts

For the caramel glaze:

½ cup butter

½ cup packed brown sugar

2 teaspoons milk

Heat oven to 350 degrees. Grease and flour a 12-cup Bundt cake pan.

In a large bowl, beat sugar, oil, eggs and vanilla with electric mixer on medium speed until light and fluffy. Stir in flour, salt and baking soda until smooth. By hand, stir in apples, dried cranberries and nuts. Pour batter into prepared pan.

Bake 1 hour to 1 hour 10 minutes, or until toothpick inserted in center comes out clean. Cool 20 minutes in the pan. Remove from pan; place on wire rack. While cake is cooling in the pan, make the glaze. Heat the butter, brown sugar and milk to boiling in a 2-quart saucepan, stirring occasionally. Boil 2 minutes, stirring constantly; remove from heat. Spoon over warm cake. Serve the cake warm or cool.

Serves 16.

Source: Kate Mitchell, Tampa

You Asked For It: Harvest Pound Cake 12/01/09 [Last modified: Tuesday, December 1, 2009 3:30am]
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