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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Favorite Poundcake

Date Added: January 27, 2013

Ingredients:

1/2 Cup Butter or margarine
1 Cup Sugar
2 Unit Eggs (WHOLE)
2 Cups Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/2 Teaspoon Salt to taste
1 Teaspoon Vanilla RUM, OR BRANDY EX-
1 Cup Sour Cream
1/4 Cup Brown Sugar firmly packed
1/3 Cup Sugar
1 Cup Pecan chopped
1 Teaspoon Cinnamon (optional)
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Directions:

1. IN A LARGE BOWL CREAM TOGETHER BUTTER AND 1 CUP SUGAR UNTIL LIGHT AND FLUFFY.

2. ADD EGGS, 1 AT A TIME, BEATING WELL AFTER EACH ADDITION.

3. SIFT FLOUR, SODA, BAKING POWDER, AND SALT TOGETHER.

4. ADD TO CREAMED MIXTURE. BEAT WELL UNTIL MIXED COMPLETELY.

5. ADD VANILLA AND SOUR CREAM. MIX WELL. TOPPING: COMBINE NUTS, 1/3 CUP BROWN SUGAR AND CINNAMON.

6. PLACE 1/2 OF THE CAKE BATTER IN A 9 X 13 GREASED PAN.

7. TOP WITH HALF THE TOPPING. REPEAT AGAIN. BAKE AT 350 DEG F FOR 25 MINUTES.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

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