Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Use cake flour, self-rising flour, and a good amount of butter to achieve this delicious nutty pound cake.

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Recipe Summary

Servings:
14
Yield:
1 tube pan
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Ingredients

14
Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease tube pan with butter.

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  • In a medium bowl, mix cake flour, self rising flour, salt and nuts. Set aside.

  • Cream butter and sugar. Add eggs and beat until creamy. Add flour mixture and beat until smooth.

  • Pour into tube pan. Bake at 325 degrees F (165 degrees C) for 1 1/2 hours. Allow to cool before removing from pan.

Nutrition Facts

572 calories; protein 9.6g; carbohydrates 55.9g; fat 36.6g; cholesterol 88mg; sodium 147.3mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/26/2006
This cake is good. I've never made a cake without a liquid and found the batter to be so thick that my old model mixer started to burn so I added 1/4 cup milk. Recipe did not call for any flavoring but I added 1t.vanilla and 1/2t.almond. I cooked it for the full 1-1/2 hr and it was starting to burn. This may be why it is dry. I look forward to trying it again because although dry it is still quite tasty. Read More
(5)