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Cappuccino Pound Cake Recipe
|Butter/Margarine||1 Cup (16 tbs), softened|
|Packed brown sugar||2 Cup (32 tbs)|
|Instant coffee powder||2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Walnuts chopped||2 Cup (32 tbs) (Diamond)|
|Powdered sugar||1 Tablespoon (For Garnish)|
|Walnut halves||1 Tablespoon (Diamond -For Garnish)|
Serving size: Complete recipe
Calories 8319 Calories from Fat 4881
% Daily Value*
Total Fat 549 g845.4%
Saturated Fat 152.9 g764.7%
Trans Fat 0 g
Cholesterol 1758.3 mg586.1%
Sodium 1099.3 mg45.8%
Total Carbohydrates 723 g240.9%
Dietary Fiber 73.7 g294.8%
Sugars 459.9 g
Protein 164 g327.1%
Vitamin A 143.4% Vitamin C 0.64%
Calcium 116.1% Iron 215.1%
*Based on a 2000 Calorie diet
Beat in eggs, one at a time, mixing well after each addition. (Batter may look curdled.)
In small bowl, combine flours.
On low speed, mix 1/2 of the flour mixture into the creamed mixture, then the milk, then remaining flour.
Add chopped walnuts, mixing just until distributed.
Pour into well-greased and floured 10-inch tube pan.
Bake in preheated 350Â°F oven 50 to 60 minutes or until pick inserted in center comes out clean.
Cool in pan 15 minutes.
Loosen edges and remove from pan.
Cool completely on wire rack.
Before serving, dust with powdered sugar and garnish with additional walnuts, if desired.