Try this Blueberry Raspberry Pound Cake recipe, or contribute your own.
Suggest a better descriptionBeat the first three ingredients at medium speed until well-blended. Add eggs and egg white, one at a time, beating well after each addition. Lightly spoon flour into dry measuring cups and combine two tablespoons of flour with berries; toss well. Combine remaining flour, baking powder, baking soda and salt. Add flour mixture to sugar mixture, alternately with yogurt, beginning and ending with flour mixture. Fold in berry mixture and vanilla. Pour cake into a ten inch tube bundt pan, coated with cooking spray. Bake at 350 degrees for one hour and ten minutes. Cool cake in cake pan for ten minutes. Combine the remaing ingredients and drizzle over warm cake. Enjoy!
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Serving Size: 1 Serving (4483g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4921 | ||
Calories from Fat: 1724 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 191.5g | 255 % | |
Saturated Fat 108.1g | 540 % | |
Monounsaturated Fat 56.3g | ||
Polyunsanturated Fat 10.7g | ||
Cholesterol 1755.8mg | 540 % | |
Sodium 4400.3mg | 152 % | |
Potassium 5825.9mg | 153 % | |
Total Carbohydrate 653.6g | 192 % | |
Dietary Fiber 7.3g | 29 % | |
Sugars, other 646.3g | ||
Protein 160.6g | 229 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4921
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