Candied Sweet & Sour Pickle Pound Cake Recipe

Our unique pound cake combines the unexpected flavors of sweet and sour pickles with a moist, buttery cake base. The addition of candied pickles adds a delightful twist, making it a conversation starter at any gathering.

The recipe is simple to follow and perfect for those looking to experiment with flavors. Serve it as a dessert or a quirky snack with tea or coffee.

Unique Sweet & Sour Pickle Pound Cake

This pound cake offers a delightful twist on traditional flavors, combining the unexpected taste of sweet and sour pickles with a rich, buttery base. The moist texture is enhanced by chopped pickles, creating a cake that surprises and delights with every bite.

With a baking time of approximately 1 hour and 15 minutes, this recipe yields around 10 slices, making it perfect for gatherings or a cozy afternoon treat. The golden-brown crust adds an inviting touch, while the interior remains soft and flavorful.

Ingredients That Make a Difference

The key to this unique cake lies in its ingredients. Starting with unsalted butter and granulated sugar, the foundation is set for a rich batter. The addition of eggs contributes to the cake’s moisture, while all-purpose flour provides structure.

What truly sets this pound cake apart is the inclusion of chopped sweet and sour pickles. This unexpected ingredient not only adds flavor but also creates a moist texture that is hard to resist. Optional nuts like pecans or walnuts can introduce a delightful crunch, enhancing the overall experience.

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Preparation Steps to Perfection

Begin by preheating your oven to 350°F (175°C) and preparing your baking pan. Greasing a 10-inch bundt or ridge pan ensures easy removal after baking. The next step involves creaming together the softened butter and sugar until the mixture is light and fluffy, a crucial step for achieving the desired texture.

Incorporating the eggs one at a time allows for better emulsification, resulting in a smoother batter. Meanwhile, whisking together the dry ingredients in a separate bowl helps to evenly distribute the baking powder and soda, ensuring a uniform rise during baking.

Baking and Cooling

Once the batter is mixed, gently fold in the chopped pickles and any optional nuts. Pour the mixture into the prepared pan, smoothing the top for an even bake. The cake should bake for 45 to 60 minutes, and it’s essential to check for doneness with a toothpick inserted into the center.

After baking, allow the cake to cool in the pan for about 10-15 minutes. This step is vital for preventing breakage when transferring to a wire rack. Once completely cooled, the cake is ready to be sliced and served.

Unique Sweet & Sour Pickle Pound Cake

Serving Suggestions

This pound cake is not just a dessert; it can also serve as a quirky snack alongside tea or coffee. To enhance its presentation, consider garnishing with a sprinkle of powdered sugar and a few pickle slices. This not only adds visual appeal but also hints at the unique flavors within.

Whether enjoyed at a gathering or as a personal treat, this sweet and sour pickle pound cake is sure to be a conversation starter, inviting curiosity and delight from all who try it.

Nutritional Information

For those mindful of their dietary choices, this cake offers a satisfying option with each slice containing approximately 320 calories. With 15 grams of fat and 4 grams of protein, it strikes a balance between indulgence and enjoyment.

Each slice is a blend of 45 grams of carbohydrates, making it a delightful addition to any dessert table without overwhelming your daily intake.

This pound cake features a rich batter infused with finely chopped sweet and sour pickles, creating a moist texture and a surprising flavor profile. The cake takes about 45 minutes to 1 hour to bake and serves approximately 10 slices. Using a Cake Tester check the middle of the cake and if it comes out clean the cake is finished baking.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sour cream
• 1 cup finely chopped sweet and sour pickles
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts (optional
• 1 Bag Icing

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 10-inch bundt or round ridged pan.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
4. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Mix Wet Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
6. Fold in Pickles: Gently fold in the chopped sweet and sour pickles, vanilla extract, and nuts if using.
7. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cake cool thoroughly then mix two batches of icing sugar (red and white) and decorate to your liking, we made swirls with ours by applying a flat layer of the white icing and red swirls using a piping bag. Slice, Serve and Enjoy. If you are a lover of Unique Pickle Dishes and Desserts check out our Chocolate Dipped Fried Panko Deep Fried Pickles.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 1 hour 30 minutes

Nutrition Information

• Servings: 10 slices
• Calories: 320kcal
• Fat: 15g
• Protein: 4g
• Carbohydrates: 45g