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Butter Crusted Pound Cake Recipe
|Butter||5⁄6 Cup (13.33 tbs) (Land O'Lakes)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Flour||1 2⁄3 Cup (26.67 tbs) (3 Tablespoons Plus 1 1/2 Cups, Pillsbury's Best Flour - Regular Or Instant Blending)|
|Sugar||2 1⁄8 Tablespoon|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Finely chopped diamond walnuts||1⁄4 Cup (4 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Package cream cheese||3 Ounce|
|Milk||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 3590 Calories from Fat 2088
% Daily Value*
Total Fat 238 g366.7%
Saturated Fat 142.8 g713.9%
Trans Fat 0 g
Cholesterol 925.3 mg
Sodium 2069.1 mg86.2%
Total Carbohydrates 324 g108%
Dietary Fiber 15.1 g60.3%
Sugars 152.4 g
Protein 50 g99.6%
Vitamin A 126.1% Vitamin C 1.1%
Calcium 95.2% Iron 87.7%
*Based on a 2000 Calorie diet
Reserve 1/4 cup.
Press remainder onto sides and bottom of a well-greased 9x5x3-inch pan.
Chill while preparing cake.
Sift 1 1/2 cups flour with baking powder and salt.
Cream 1/2 cup butter and cream cheese.
Gradually add 3/4 cup sugar; cream until light and fluffy.
Add eggs, one at a time, beating well after each.
Add half the dry ingredients; blend well, using low speed of mixer.
Blend in milk and vanilla extract, then remaining dry ingredients.
Pour into pan.
Sprinkle with reserved crumb mixture.
Bake at 325° for 60 to 70 minutes until cake is golden brown and springs back when touched lightly.
Cool 10 minutes.
Remove from pan; cool completely upside down.