A Little Bit of All Right

This month I needed something that was a little less time-consuming than the last few cakes I've made, so I chose to bake the Austrian Pound Cake.  It's a moist cake with bits of dried fruit mixed in, baked in a Bundt pan.  The original recipe calls for golden raisins and dried apricots.  My kids are not fans of raisins, and for some reason my store was out of dried apricots, so I substituted dried cherries. The cake itself was quite tasty and moist.  I think it would make a great foundation for just about any dried fruit or other addition.   I did have a bit of problem with the fruit all sinking to the bottom.  The recipe calls for soaking the fruit in orange liqueur and then mixing into the cake batter without any additional steps.  I imagine if I had then coated in flour, I might have had better results.  It's also possible that the actual fruit called for would have "floated" a little better. Either way, it's definitely a cake I