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Butter-Nut Pound Cake

southern.chef's picture
Ingredients
  Butter flavored vegetable shortening 1 1⁄2 Cup (24 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 4
  Cake flour 2 1⁄2 Cup (40 tbs), sifted
  Self rising flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
Directions

Cream shortening, gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
Add eggs, one at a time, beating after each addition.
Combine flour and salt; add to creamed mixture alternately with milk, beginning and ending with flour.
Stir in flavoring.
Pour batter into a greased and floured 10-inch tube pan.
Bake at 325° for l 1/2 hours or until a wooden pick inserted in center comes out clean.
Cool in pan 10 minutes, remove from pan, and cool completely on a wire rack.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Servings: 
1

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Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6792 Calories from Fat 3491

% Daily Value*

Total Fat 394 g605.5%

Saturated Fat 100.3 g501.7%

Trans Fat 47.4 g

Cholesterol 868.5 mg289.5%

Sodium 2180.9 mg90.9%

Total Carbohydrates 756 g252.1%

Dietary Fiber 40.8 g163.1%

Sugars 413.7 g

Protein 90 g180.5%

Vitamin A 24.1% Vitamin C

Calcium 75.2% Iron 34.8%

*Based on a 2000 Calorie diet

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Butter-Nut Pound Cake Recipe