Tropical Pound Cake
Yield
1 cakePrep
10 minCook
60 minReady
70 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
margarine
|
|
| 1 | cup |
yogurt
fruit |
|
| 2 | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
all-purpose flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
margarine
|
|
| 237 | ml |
yogurt
fruit |
|
| 473 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Mix all ingredients. Blend on low speed, then beat for 3 minutes at medium speed.
Pour batter into greased, floured ten inch bundt pan.
Bake at 325 degrees for 60 minutes. Cool 15 minutes in pan before removing.
