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Walnut Pound Cake

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Submitted by mantenerse

YIELD

servings

PREP

15 min

COOK

1

READY

1

Ingredients

½ 118
1 237
CUP ML MILK
1 237
CUP ML BUTTER
¼ 1.3
TEASPOON ML SALT
3 7.1E+2
CUPS ML SUGAR
¼ 1.3
TEASPOON ML BAKING POWDER
5 5
EGGS *
2 1E+1
TEASPOONS ML VANILLA EXTRACT
3 7.1E+2
1 237
CUP ML WALNUTS
finely chopped

Directions

Cream butter and Shortening thoroughly; add sugar, ½ cup at a time.

Beat until light.

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

Add 2 cups flour alternately with milk containing flavoring.

Add the last 1 cup flour containing salt and baking powder.

Stir in 1 cup finely chopped walnuts.

The batter will be thick and fluffy.

Spoon into tube pan, which has been lightly greased and floured.

Place the cake in cold oven on middle shelf.

Turn oven to 350℉ (180℃).

Don’t open door for 1¼ hours.

Allow cake to cool in pan on wire rack

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 395g (13.9 oz)
Amount per Serving
Calories 1558 38% from fat
 % Daily Value *
Total Fat 67g 102%
Saturated Fat 31g 156%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 502mg 21%
Total Carbohydrate 76g 76%
Dietary Fiber 5g 19%
Sugars g
Protein 39g
Vitamin A 31% Vitamin C 1%
Calcium 13% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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