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Spiced Buttermilk Pound Cake

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Submitted by Daan

YIELD

1 cake

PREP

15 min

COOK

1 hrs

READY

1 hrs

Ingredients

3 7.1E+2
2 473
CUPS ML SUGAR
½ 2.5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
1 5
TEASPOON ML CLOVES
ground
1 237
CUP ML BUTTERMILK
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML MARGARINE
4 4
LARGE LARGE EGGS
½ 2.5
TEASPOON ML BAKING SODA
2 1E+1
TEASPOONS ML CINNAMON
½ 2.5
TEASPOON ML NUTMEG
1 237
CUP ML PECANS
chopped

Directions

Cream margarine. gradually add sugar. Beat until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Combine dry ingredients. Add alternately with buttermilk, beginning and ending with flour.

Stir in nuts and vanilla. Pour into greased and floured 10 inch tube pan or Bundt pan.

If preferred, use cooking spray to prepare pan.

Bake at 350℉ (180℃). for 1 hour and 15 minutes or until cake tests done.

Cool in pan 10 to 15 minutes.

Remove from pan and cool completely.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 393g (13.9 oz)
Amount per Serving
Calories 1427 45% from fat
 % Daily Value *
Total Fat 72g 111%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 214mg 71%
Sodium 966mg 40%
Total Carbohydrate 60g 60%
Dietary Fiber 6g 24%
Sugars g
Protein 42g
Vitamin A 46% Vitamin C 3%
Calcium 17% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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