French Holiday Fruit Pound Cake

Pat Duran


This is a variation on a classic French pound cake, in which olive oil is used instead of butter for a light, fresh flavor.
The cake is delicious on it's own, and even better with a dollop of whipped cream or vanilla ice cream. Great for breakfast with coffee or tea!
Recipe posted in Saveur -tweaked by me.

★★★★★ 1 vote
9-inch spring-form cake pan
25 Min
45 Min


2- to-3 c
fresh fruit, peeled, chopped-like peaches, plums , apples, pears you choose
3 large
eggs, separated
1 1/4 c
all purpose flour
3/4 c
granulated sugar, reserve 2 tablespoons
3/4 c
extra-virgin olive oil
of salt
1 tsp
vanilla extract
1 tsp
almond extract- if using peaches


1Preheat oven to 350^. Butter and flour or spray the spring form pan.
With an electric mixer, beat the olive oil,alternately with the(first remove 2 T. sugar and set aside) remaining sugar, until the oil has been absorbed. Beat on high until fluffy.
Add egg yolks and continue beating to blend well.
Slowly add flour,mixing well after each addition. Add the vanilla and almond, if using, and stir to combine. Set mixture aside.
Add salt to egg whites and beat to soft peaks. sprinkle the reserved 2 T. sugar over whites and beat until stiff peaks form.
Gently fold the egg whites into the batter until well combined.
Pour half the batter into the prepared pan. Distribute about 3/4 of the chopped fruit over the batter, then top with remaining batter.
Now sprinkle remainder of fruit over top of batter and Bake in oven for about 45 minutes or until cake is golden brown and the sides are pulled away from the pan and a toothpick tests clean.
Remove to wire rack and let cool , before removing from pan.

About this Recipe

Main Ingredient: Fruit
Regional Style: French