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Toasted Almond Pound Cake

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Submitted by lgfujta

YIELD

1 cake

PREP

25 min

COOK

1 hrs

READY

2 hrs

Ingredients

2 ¾ 651
CUPS ML SUGAR
1 ¼ 296
CUPS ML BUTTER
or margarine
5 5
LARGE LARGE EGGS
3 7.1E+2
2 1E+1
TEASPOONS ML CINNAMON
ground
1 5
TEASPOON ML BAKING POWDER
¼ 1.3
TEASPOON ML SALT
1 237
1 ½ 355
CUPS ML ALMONDS
chopped, toasted *

Directions

Heat oven to 350℉ (180℃).

Grease and flour 12-cup Bundt cake pan or tube pan, 10×4 inch.

Beat sugar, margarine and eggs in large bowl on low speed 30 sec, scraping bowl constantly.

Beat on high speed 5 minutes, scraping bowl occasionally.

Mix flour, cinnamon, baking powder and salt.

Beat in alternately with milk on low speed.

Fold in almonds. Spread in pan.

Bake 70 to 80 minutes or until toothpick inserted in center comes out clean.

Cool 20 min. Invert on heat proof serving plate, remove pan.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 398g (14.0 oz)
Amount per Serving
Calories 1515 40% from fat
 % Daily Value *
Total Fat 67g 103%
Saturated Fat 40g 200%
Trans Fat 0g
Cholesterol 426mg 142%
Sodium 679mg 28%
Total Carbohydrate 71g 71%
Dietary Fiber 3g 12%
Sugars g
Protein 41g
Vitamin A 43% Vitamin C 1%
Calcium 18% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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