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German Pound Cake
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Vintage Recipe
German Pound Cake
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This German Pound Cake has all of the flavors of stollen, but in cake form. It is full of dried fruits and citrus, making the house smell incredible while baking. This vintage recipe appeared in the 1915 edition of The Household Economist and has been a household favorite since.

Prep time
Bake/Cook time
1 loaf
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German Pound Cake
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
Yield :
1 loaf


  • 1 cup unsalted butter
  • 2 cups Imperial Sugar Confectioners Powdered Sugar
  • 4 eggs
  • 1/2 cup milk
  • 1 teaspoon lemon extract
  • 3 cups all-purpose flour*
  • 1/2 teaspoon baking powder
  • 1/4 pound mixed peel
  • 1/4 pound large raisins
  • 2 oz. almonds
  • 2 oz. candied cherries

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350°F. Line a 9x5x3-inch loaf pan with baking paper and spray with cooking spray.
  2. Cream butter and sugar in bowl of an electric mixer until light and fluffy. Add eggs, one at a time. Add milk and lemon extract.
  3. With the mixer on low speed, add flour and baking powder.
  4. Remove from mixer and fold in mixed peel, raisins, almonds, and cherries.
  5. Pour batter into prepared pan and bake for 1 hour, or until a toothpick comes out clean.
  6. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.


This recipe was originally published in the 1915 edition of The Household Economist.

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