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Carob Poundcake

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Submitted by dianneb

YIELD

12 servings

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 ½ 680.4
POUNDS G BUTTER
or margarine, softened
1 ½ 355
CUPS ML HONEY
6 6
LARGE LARGE EGGS
3 7.1E+2
½ 118
CUP ML CAROB POWDER *
2 1E+1
TEASPOONS ML BAKING POWDER
1 237
CUP ML MILK
1 5
TEASPOON ML VANILLA EXTRACT

Directions

Cream butter and honey together.

Beat in eggs well.

Sift dry ingredients and add to creamed ingredients alterantely with the milk and vanilla.

Pour in a greased and floured tube pan.

Bake at 325℉ (160℃) for 1¼ to 1½ hours or tested done.

Note: you may substitute white flour for part of the whole wheat flour.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 175g (6.2 oz)
Amount per Serving
Calories 684 65% from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 30g 151%
Trans Fat 0g
Cholesterol 229mg 76%
Sodium 374mg 16%
Total Carbohydrate 19g 19%
Dietary Fiber 4g 15%
Sugars g
Protein 17g
Vitamin A 32% Vitamin C 0%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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