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Nutrition Facts

Serving Size 1 (180g)

Recipe makes 12 servings

Calories 668
Calories from Fat 308 (46%)
Amount Per Serving %DV
Total Fat 34.3g 52%
Saturated Fat 20.7g 103%
Monounsaturated Fat 9.2g
Polyunsaturated Fat 1.7g
Trans Fat 0.0g
Cholesterol 189mg 63%
Sodium 451mg 18%
Potassium 119mg 3%
Total Carbohydrate 83.3g 27%
Dietary Fiber 1.1g 4%
Sugars 50.4g
Protein 8.4g 16%

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Pound Cake

Recipe #345844 | 1½ hours | 20 min prep | add private note
MathMom.calif

By: MathMom.calif
Dec 30, 2008

This rich, moist cake has several variations (see bottom of directions). I made the blueberry variation. Very yummy, although I had to bake it considerably longer than the recipe said to get it baked all the way through and the bottom got a bit too dark. Still enjoyed by all. This is adapted from the New Moosewood Cookbook.

SERVES 12 -16 , 1 bundt cake (change servings and units)

Ingredients

Directions

  1. 1
    Preheat the oven to 350.
  2. 2
    Butter and flour the bottom and sides of a 10-inch tube pan or a bundt pan.
  3. 3
    In a large bowl, cream together the butter and sugar until they are light and fluffy.
  4. 4
    Add eggs, one at a time, beating well after each. Set aside.
  5. 5
    Sift together the flour, baking powder, and salt in a separate bowl.
  6. 6
    Mix the milk together with the vanilla in another separate bowl.
  7. 7
    Add the flour mixture and milk mixture to the creamed butter/sugar alternating dry and wet. Start and end with dry. Do not overmix. Mix by hand, just enough to blend.
  8. 8
    Spread the batter into the prepared pan. Bake 50 to 60 minutes, or until a sharp knife inserted all the way down comes out clean. Allow to cool in the pan for 10 minutes, then turn it out onto a plate.
  9. 9
    Allow to cool completely before slicing. If desired, dust with sifted powdered sugar, or drizzel with a glaze made from powdered sugar and milk or water.
  10. 10
    Variations follow. The above is the plain poundcake recipe. Below is lemon poundcake, blueberry poundcake, or mocha-swirl poundcake.
  11. 11
    Lemon Poundcake: replace the vanilla above with lemon extract. Also add 1/4 cup fresh lemon juice and 1 tsp freshly grated lemon zest.
  12. 12
    Blueberry poundcake: Make the Lemon Poundcake variation above and gently fold in 2 cups of fresh blueberries with the last addition of dry ingredients.
  13. 13
    Mocha-Swirl poundcake: Replace milk in the standard recipe with 1 cup strong black coffee. After mixing up the batter, take about 1/3 of the batter and add 1 oz of melted, unsweetened chocolate (1 square). Spread the plain batter into the pan. Spoon the chocolate batter on top in clumps and then use a knife to swirl the dark and light batters together.

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