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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 500
% Daily Value**
Total Fat 18g
Saturated Fat 9g
Unsaturated Fat 2g
Cholesterol 84mg
Sodium 131mg
Total Carbohydrate 78g
Dietary Fiber 2g
Sugars 48g
Protein 9g
Vitamin A  9%Vitamin C  1%
Calcium  15%Iron  5%
Potassium  9%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttery Almond Pound Cake

Date Added: June 11, 2009


1 Teaspoon Vanilla 1/4 tsp if Watkins
2 Cups Sugar brown to taste
2 Eggs hardboiled, chopped
1/2 Cup Water to cover
3/4 Cup Butter or marg
3 1/2 Cups Flour plus extra flour for dredging
2 Teaspoons Baking Powder soda
1/2 Cup Almond sliced
1 Can Evaporated Milk (5 oz.)(small)
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1. Preheat oven to 350 degrees F Generously grease 10-in.

2. tube pan. Sprinkle sliced almonds into prepared pan.

3. shaking to cover bottom and sides. Combine flour and baking powder; set aside.

4. In large mixing bowl, cream butter. Gradually add sugar and beat until fluffy.

5. Beat in eggs. Mix in half the flour mix. Stir in evaporated milk, water and vanilla.

6. Mix in remaining flour and blend well. Pour batter into almond-lined pan.

7. Bake 40 to 45 minutes or till toothpick inserted near center comes out clean.

8. Top individual cake slices with Hot Fudge sauce, if desired.

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Dietary Notes:
This recipe is very low-sodium with 131.42mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Tree Nuts, Butter, Gluten, Almonds, Natural Sweeteners allergies.
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