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Pound Cake with Fruit and Icing




Source of Recipe


Internet


List of Ingredients




5 eggs
2 sticks butter
3 cups sugar
½ cup Crisco shortening
1 cup milk
3 cups + 6 tablespoons Softasilk flour
1 box Jello instant vanilla pudding (prepared)
1 8 ounce jar strawberry preserves
1 pint strawberries (thinly sliced)
2 kiwi (peeled and thinly sliced)

Icing
1 cup plus 2 tablespoons powdered sugar (sifted)
¾ cup Crisco shortening
Water as needed for thickness

Glaze
¼ cup water
¾ cup sugar


Recipe



Mix softened butter, sugar and Crisco. Mix well before adding subsequent items. Add milk and mix. Add eggs one at a time. Add flour gradually, mixing well. Grease and flour bundt cake pan. Pour in batter and bake in a 325 degree oven for about one hour and 10 minutes. Do not preheat oven.

Mix (glaze) water and sugar and cook over low heat until mixture becomes liquid. Let cool for 30 minutes and then dip fruit in glaze mixture. The glaze mixture can also be brushed onto the fruit.

Mix Crisco, powdered sugar and water (as needed for thickness) to prepare icing.

Remove cake from oven and cool. Slice the cake into three layers. Remove the top two layers. Spread the pudding onto the bottom layer and place the next layer on top. Spread icing and strawberry preserves on the second layer and place the final layer on top. Ice the top layer and arrange fruit on top of the icing. Pipe icing around the base of the cake and arrange fruit around it.