Butter-Nut Pound Cake
|Butter flavored vegetable shortening||1 1⁄2 Cup (24 tbs)|
|Sugar||2 Cup (32 tbs)|
|Cake flour||2 1⁄2 Cup (40 tbs), sifted|
|Self rising flour||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
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 325Â° 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.
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