This delectable recipe comes from Aubrey Cook, a finalist in the "Martha" show "Best Bakers in America"series. Hints of almond and lemon extract balance the pound cake's buttery flavor, and a sweet maple glaze tops the cake with a marbled pattern.
1.Butter and flour a 10-cup bundt pan; set aside.
2.Prepare the cake; In the bowl of an electric mixer fitted with the paddle attachment, combine butter and granulated sugar until fluffy, about 10 minutes. Add eggs, one at a time, mixing well after each addition. Add 1/2 each of the flour and cream, mixing well to combine. Add remaining flour and cream, mixing until incorporated. Stir in vanilla, lemon, and almond extracts.
3.Pour batter into prepared baking pan (an angel-food cake pan is a good fit). Transfer to unheated oven; bake at 300 degrees for 1 hour 45 minutes. Let cool on wire rack in pan for 15 minutes. Remove from pan, place cake on wire rack, and let cool completely.
4.Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk confectioners'' sugar into hot mixture until smooth, and immediately pour over cooled cake.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Cake (2751g) | ||
Recipe Makes: 1 Cake | ||
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Calories: 8070 | ||
Calories from Fat: 4673 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 519.2g | 692 % | |
Saturated Fat 278.6g | 1393 % | |
Monounsaturated Fat 153.8g | ||
Polyunsanturated Fat 35.9g | ||
Cholesterol 7362.4mg | 2265 % | |
Sodium 2206.6mg | 76 % | |
Potassium 2757.7mg | 73 % | |
Total Carbohydrate 634.8g | 187 % | |
Dietary Fiber 7g | 28 % | |
Sugars, other 627.8g | ||
Protein 228.3g | 326 % | |
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: 8070
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