Vanilla Bean Poundcake With Muscat-Macerated Fruit


  • ½ cup butter, at room temperature
  • ½ cup shortening, at room temperature
  • 1 cup sugar
  • 4 large eggs
  • ¼ teaspoon vanilla extract
  • ½ vanilla bean, split lengthwise and center scraped with tip of a knife
  • 1 ¾ cups all-purpose flour
  • ¾ teaspoons salt
  • Muscat-macerated fruit (see recipe)
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      422 calories; 21 grams fat; 9 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 3 grams polyunsaturated fat; 51 grams carbohydrates; 1 gram dietary fiber; 30 grams sugars; 6 grams protein; 123 milligrams cholesterol; 267 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

8 to 10 servings


  1. Preheat oven to 350 degrees. Grease and flour a loaf pan. Using an electric mixer, cream butter, shortening and sugar until very fluffy, about 3 to 4 minutes. Whisk together eggs, vanilla extract and vanilla bean scrapings (reserve bean for fruit sauce). Gradually add egg mixture to butter mixture, beating well.
  2. Sift together flour and salt. Add half the flour mixture to batter, and beat to combine. Add remaining flour, gently folding it in with a spatula. Scrape batter into prepared pan, and smooth the top.
  3. Bake cake until a tester inserted into middle comes out clean, about 1 hour and 10 minutes. If top of cake seems to be getting overly browned before center is set, cover with foil, and continue baking. Let cool on a rack before inverting.
  4. Serve slices of poundcake topped with macerated fruit.

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