Butter-Nut Pound Cake Recipe
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 |
Nutrition Facts
Serving size: Complete recipe
Calories 6794 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 2187.5 mg91.1%
Total Carbohydrates 757 g252.2%
Dietary Fiber 38.7 g154.8%
Sugars 413.7 g
Protein 88 g176.4%
Vitamin A 24.1% Vitamin C
Calcium 75.3% Iron 34%
*Based on a 2000 Calorie diet
Directions
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.
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