Pierrette Chicoine’ Pound Cake with Candied Fruit | RICARDO

Ingredients

• 1 cup (250 ml) candied fruit
• 2 tablespoons (30 ml) orange liqueur
• 2 1/4 cups (560 ml) unbleached flour
• 2 teaspoons (10 ml) baking powder
• 1 cup (250 ml) unsalted butter, softened
• 1 1/2 cups (375 ml) sugar
• 1 package 250 g cream cheese, softened
• 3 eggs, lightly beaten
• 1/4 cup (60 ml) milk
• 2 teaspoons (10 ml) vanilla extract
• 2/3 cup (150 ml) walnuts, chopped
• 320 g mascarpone cheese
• 2 tablespoons (30 ml) icing sugar
• 3 tablespoons (45 ml) orange liqueur
• 1/2 cup (125 ml) Nutella spread