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Nutrition Facts

Serving Size 1 (173g)

Recipe makes 4 servings

The following items or measurements are not included below:

4 1/2 inches butter pound cake

Calories 816
Calories from Fat 479 (58%)
Amount Per Serving %DV
Total Fat 53.3g 82%
Saturated Fat 12.5g 62%
Monounsaturated Fat 25.2g
Polyunsaturated Fat 13.1g
Trans Fat 0.0g
Cholesterol 40mg 13%
Sodium 304mg 12%
Potassium 385mg 11%
Total Carbohydrate 88.7g 29%
Dietary Fiber 2.8g 11%
Sugars 79.2g
Protein 3.4g 6%

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Pound Cake Croutons With Toasted Pecan Sauce

Recipe #301560 | 45 min | 15 min prep | add private note
Sassy in da South

By: Sassy in da South
Apr 30, 2008

A wonderful treat to make from left-over pound cake. I serve the pecan sauce as a dipping sauce with frilly toothpicks in each crouton. I actually think this would be good with ice cream, sprinkled with croutons & topped with the sauce.

SERVES 4 -6 (change servings and units)

Ingredients

CROUTONS

SAUCE

Directions

  1. 1
    Coat pound cake cubes with cooking spray.
  2. 2
    Combine sugar and cinnamon; sprinkle over cubes and toss gently to coat. Place on baking sheet and bake at 300 degrees for 15-30 minutes or until lightly browned, stirring frequently.
  3. 3
    Cool and store in air-tight container.
  4. 4
    In a saucepan, melt margarine; stir in brown sugar and corn syrup.
  5. 5
    Bring to a boil and boil 1 minute, stirring constantly.
  6. 6
    Gradually stir in whipping cream; return to a boil.
  7. 7
    Remove from heat; stir in pecans.
  8. 8
    Serve warm or cool.
  9. 9
    Store in refrigerator.

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