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Strawberry Pound Cake
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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Oven
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 610
% Daily Value**
Total Fat 35g
53%
Saturated Fat 21g
32%
Unsaturated Fat 2g
Cholesterol 205mg
68%
Sodium 218mg
9%
Total Carbohydrate 69g
23%
Dietary Fiber 2g
7%
Sugars 43g
Protein 8g
Vitamin A  24%Vitamin C  43%
Calcium  15%Iron  13%
Potassium  11%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Strawberry Pound Cake

Date Added: January 04, 2014

Ingredients:

4 Eggs large,just whites
1/2 Pound Butter (do not substitute margarine)
1 1/2 Cups Sugar Brown Water
2 Cups All-Purpose Flour sifted
2 Teaspoons Baking Powder plus
1/2 Cup Milk To 7/8 C, (7/8-1 C)
1 Teaspoon Extract Of Vanilla (up to 2)
1 Cup Heavy Whipping Cream whipped, optional
2 Tablespoons Confectionery Sugar enough to make thick (not too thick)
2 Cups Strawberries sliced (optional)
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Directions:

1. Beat the eggs until foamy.

2. In separate bowl, combine butter and sugar and beat until light and fluffy.

3. Blend in beaten eggs and stir until thoroughly combined.

4. Set aside. Combine flour and baking powder.

5. Sift together 3 times. Gradually add flour mixture alternately with the milk to egg mixture, beginning and ending with flour.

6. Mix until well combined. Stir in vanilla. Lightly oil and flour a 10-inch bundt pan.

7. Pour in cake batter. Bake at 350 degrees F for 45 to 50 minutes or until a tester inserted in center comes out clean.

8. Remove from oven and let stand for 5 minutes.

9. Remove from pan and cool on wire rack. Spoon whipped cream sweetened with powdered sugar into center of ring.

10. Garnish with strawberry slices and orange rind, if desired.

11. Tips: This cake is also good just sprinkled with powdered sugar.

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Dietary Notes:
This recipe is high in Vitamin A with 24% of your daily recommended intake per serving. This recipe is high in Vitamin C with 43% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Strawberry, Natural Sweeteners allergies.
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