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Lemon Tropical Pound Cake
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Lemon Tropical Pound Cake

1 Hr(s) 50 Min(s)
20 Min(s) Prep
1 Hr(s) 30 Min(s) Cook
Get the last laugh on folks who laugh at fruitcake. Made with dried fruit, pecans and lemony gelatin, this pound cake is going to change some minds!
What You Need
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12 servings
Original recipe yields 12 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1-1/2 cups granulated sugar
4 egg s
2 cups flour
1-1/2 tsp. CALUMET Baking Powder
1 pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1-1/2 cups chopped dried fruit (mango, papaya and pineapple), divided
1 cup PLANTERS Chopped Pecans, divided
1 cup powdered sugar
2 Tbsp. lemon juice
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Let's Make It
1
Preheat oven to 350°F. Beat cream cheese, butter and granulated sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add flour, baking powder and dry gelatin mix, mixing on low speed until well blended. Stir in 1 cup of the dried fruit and 1/2 cup of the pecans. Pour into greased parchment paper-lined 9-inch square baking pan.
2
Bake 1 hour or until toothpick inserted in center comes out clean and cake is golden brown. Cool 5 min. Invert cake onto wire rack; remove pan. Cool completely.
3
Mix powdered sugar and lemon juice; spread over top and sides of cake. Top cake with remaining 1/2 cup dried fruit and 1/2 cup pecans.
Kitchen Tips
Tip 1
Size Wise
You'll know it's a special occasion when you enjoy a serving of this cake!
Tip 2
Substitute
You can substitute a slightly larger size pan for the one called for in the recipe. Try using 12-cup fluted or 10-inch tube pan, or a 9- or 10-inch round cake pan at least 2 inches deep. Do not use a smaller pan or the batter may run over the top of the pan during baking. Remember that a different pan size affects the baking time (a larger pan may shorten baking times), so check for doneness earlier than the recipe specifies.
Tip 3
Substitute
Prepare as directed, substituting chopped PLANTERS Walnuts for the pecans.
Tip 4
Special Extra
Grate peel from 1 medium lemon. Add half of the peel to the cake batter with the dried fruit and pecans. Sprinkle remaining peel over top of cake.
Nutrition
Calories
530
Calories From Fat
0
% Daily Value*
Total Fat 23g
29%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 110mg
37%
Sodium 290mg
13%
Total Carbohydrates 77g
28%
Dietary Fibers 2g
7%
Sugars 55g
110%
Protein 7g
14%
Vitamin A
10%
Vitamin C
0%
Calcium
6%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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