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Powdered Sugar Pound Cake Recipe
|Butter/Margarine||3⁄4 Pound (At Room Temperature, 1 1/2 Cups)|
|Unsifted powdered sugar||1 Pound (3 1/2 Cups)|
|Cake flour||2 3⁄4 Cup (44 tbs), sifted|
|Sliced almonds||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 6380 Calories from Fat 2852
% Daily Value*
Total Fat 323 g497.5%
Saturated Fat 184.8 g924.2%
Trans Fat 0 g
Cholesterol 2000.4 mg
Sodium 458.1 mg19.1%
Total Carbohydrates 788 g262.6%
Dietary Fiber 45.2 g180.7%
Sugars 442.5 g
Protein 102 g203.8%
Vitamin A 199.3% Vitamin C
Calcium 58.1% Iron 35.3%
*Based on a 2000 Calorie diet
Sift powdered sugar; gradually add to butter, beating until mixture is light and fluffy.
Beat in eggs, 1 at a time, beating well after each addition.
Beat in vanilla.
Gradually beat flour into creamed mixture.
Heavily butter a 10-inch (12-cup) plain or decorative tube pan; add sliced almonds (if used), then tilt pan to coat inside surfaces with nuts or butter pan and dust with flour.
Scrape batter into pan and smooth top surface.
Bake in a 300° oven until a slender wooden pick inserted in center comes out clean, about 1 1/2 hours.
Let cool in pan on a rack for 5 minutes; run a knife around edges of tube to loosen center of cake, then turn out onto rack to cool