Tutti-Frutti Pound Cake

1. Preheat oven and prepare pan:

   Preheat oven to 350°F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment, leaving a 2-inch overhang on long sides. Coat parchment with cooking spray, then dust with flour, tapping out excess.

2. Combine dry ingredients:

   Whisk together flour, salt, and baking powder in a bowl.

3. Beat butter and cream cheese:

   Beat butter and cream cheese in a large bowl until creamy.

4. Add sugar, eggs, and vanilla:

   Add granulated sugar and beat until light and fluffy, about 3 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla.

5. Add dry ingredients:

   With mixer on low speed, gradually add flour mixture, beating to combine.

6. Place batter in prepared pan and bake:

   Transfer batter to prepared pan, smoothing top with an offset spatula. Bake on a baking sheet until a tester inserted in center comes out clean, about 1 hour, 10 minutes, tenting with foil after 50 minutes.

7. Cool cake completely:

   Let cool 10 minutes in pan on a wire rack, then turn out onto rack, top-side up, and let cool completely, about 3 hours.

8. Slice cake horizontally:

   Slice cake in half horizontally. Slice each portion in half again to create 4 equal slices.

9. Make the filling:

   Bring 2 cups peaches, granulated sugar, salt, and 1/3 cup water to a boil in a medium saucepan. Reduce to a simmer and cook, covered, until fruit is tender, about 5 minutes. Let cool slightly, then puree mixture in a food processor until smooth (you should have about 1 1/2 cups).

10. Prep ice-water bath and soften gelatin:

    Prepare an ice-water bath. Sprinkle gelatin over 1/4 cup water in a small saucepan. Let sit until softened, about 5 minutes.

11. Heat gelatin, stir in peach mixture and chill:

    Heat over medium, stirring until gelatin is dissolved. Stir in peach mixture to combine. Transfer to a large bowl; place in ice bath and let stand, stirring frequently, until beginning to set, about 6 minutes.

12. Stir in remaining fruit, whip cream and add:

    Stir in remaining 1 1/2 cups peaches and cherries. Whisk cream to stiff peaks, then fold into peach mixture. Continue stirring over ice bath until mixture will hold its shape when dropped off a spoon.

13. Line loaf pan and assemble cake:

    Line loaf pan with plastic wrap, leaving an overhang on all sides. Place bottom cake layer in pan. Spread 1 cup peach mixture over cake. Repeat with remaining cake layers and filling, ending with top cake layer.

14. Refrigerate cake:

    Wrap plastic around cake and refrigerate until set, at least 4 hours and up to 2 days, before removing from pan using plastic. (If desired, trim edges of assembled cake.) Dust with confectioners' sugar just before serving.

Other Pound Cake Recipes to Try:

• Brown Sugar-Walnut Pound Cake With Peach-Maple Sauce
• Pound Cake With Peaches and Cream
• Almond Polenta Pound Cake 
• Berry Cornmeal Pound Cake 
• Cardamom Pound Cake With Roasted Late-Summer Fruit