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While pound cake is named after the original weight of its ingredients—a pound each of flour, butter, sugar, and eggs—most modern recipes do not follow these measurements. Traditionally baked in a loaf pan, this tender, fine-textured cake has many flavor variations, including lemon, orange, and coconut. This delectable version is scented with mace and topped with chopped nuts.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350° F. Grease 9 x 5-inch loaf pan.
COMBINE flour, baking powder, salt and mace in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour mixture alternately with evaporated milk. Pour into prepared loaf pan; sprinkle with nuts.
BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove to wire rack to cool completely.
|Calories from Fat||200|
|Total Fat 22g||34%|
|Saturated Fat 11g||55%|
|Total Carbohydrate 49g||16%|
|Dietary Fiber 5g||4%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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