Apple-Pecan Pound Cake
Yield
1 cakePrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sugar
|
|
| 1 ½ | cups |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 | cups |
Granny Smith apples
peeled, diced fine |
*
|
| ¾ | cup |
coconut
flaked |
*
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sugar
|
|
| 355 | ml |
vegetable oil
|
|
| 3 | large |
eggs
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 7.5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
Granny Smith apples
peeled, diced fine |
*
|
| 177 | ml |
coconut
flaked |
*
|
| 237 | ml |
pecans
chopped |
|
Directions
Mix sugar and oil, add eggs and beat well.
Combine flour, soda and salt.
Add flour mixture to beaten egg mixture.
Stir in vanilla, apples, coconut, and pecans.
Mix well. Spoon butter into a greased tube pan.
Bake at 325F for 1 hour and 20 minutes.
Allow cake to cool to room temperature before removing from pan.
