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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (165g) Recipe makes 12 servings |
||
| Calories 601 | ||
| Calories from Fat 243 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.0g | 41% | |
| Saturated Fat 13.0g | 65% | |
| Monounsaturated Fat 8.8g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 131mg | 43% | |
| Sodium 177mg | 7% | |
| Potassium 101mg | 2% | |
| Total Carbohydrate 83.6g | 27% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 58.7g | ||
| Protein 6.7g | 13% | |
By: Ranikabani
By: Ridgely
By: Deb's Recipes
Put the Lime in the Coconut Muffins
Almond Cream Cheese Pound Cake
By: Richard-NYC
SERVES 12 , 1 Bundt cake
From: tara portee
On Sep 27, 2009
This was popular at work when I brought it in for a birthday. I just loved the browned top that got nice little crunchy bits. All the flavors worked great together, you wouldn't think so, but they certainly do. I creamed the butter and sugar for 7 minutes, I think many times people cut that step too short. I also poked small holes into the cake before pouring the glaze, that helped to really get it into the cake. Last time I made a pound cake it was a flop, but this one was great. I am hanging onto this one.
From: Lil Sis
On May 11, 2009
This brought back great memories as my mom used to make this when I was younger. I made it yesterday for Mother's Day and took it to her house for our family meal. Very delicious cake and so moist. Bake time is right on too for a perfectly browned crust. Thanks for sharing your recipe!
From: Donna M.
On Apr 28, 2002
This is, without a doubt, the Queen of all pound cakes! The blend of flavors is superb. I used 6 flavors because that is what I had on hand (no pineapple). I increased the vanilla and almond to 1 1/2 tsp. because I wanted those flavors to stand out. I used real butter, pure vanilla and pure extracts if available. The glaze gives the crust a nice light crunch without adding too much extra sweetness. It actually soaks in so you don't even see it. Perfect texture--all in all the perfect pound cake, in my opinion! I also gave the recipe to a girl I work with and she made it before I did so I got to taste it before I made it. She loved it too, but she thought it was a little on the sweet side (I didn't think so, but it IS very rich). We both agreed that we will make it again. THANK YOU Sharlene--I will guard this recipe with my life!! Another note: This made a large cake. I baked it in my stoneware fluted pan and it raised up and over the top of the tube. Next time I will bake it in my regular tube pan which has a taller tube.
From: Carrie
On Jul 4, 2005
Definitely a cake that is to be made a day in advance. I cut it the same night and the flavorings were very strong. The days after the cake got better and better. A lovely cake to go with a cup of tea! Thanks for sharing.
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