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Hawaiian Pound Cake

 
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Hawaiian Pound Cake recipe

Yield

16

servings

Prep

20

min

Cook

75

min

Ready

200

min

Trans-fat Free, Low Sodium
 

Ingredients

1 cup vegetable shortening
crisco
*
margarine
*
2 cups sugar
6 large eggs
2 cups cake flour
1 teaspoon vanilla extract
1 teaspoon butternut flavouring
*
1 cup coconut
flaked
*
1 can pineapple, canned, crushed
*

Directions

Drain pineapple and reserve the juice.

Cream shortening and sugar; add eggs (one at a time).

Add cake flour, vanilla, butternut flavoring, coconut and pineapple.

Bake in a 10 inch tube pan for 1 hour and 25 minutes at 325℉ (160℃).

Icing: 2 cup sifted powdered sugar and juice from canned pineapple.

Mix well with mixer.

Pour over hot cake while still in pan.

Or drizzle with chocolate sauce.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 61g (2.2 oz)
Amount per Serving
Calories 79114% of calories from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 317mg 106%
Sodium 109mg 5%
Total Carbohydrate 52g 52%
Dietary Fiber 2g 9%
Sugars g
Protein 31g
Vitamin A 7% Vitamin C 0%
Calcium 5% Iron 37%
* based on a 2,000 calorie diet How is this calculated?

 

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