This is an easy two step pound cake recipe. You can serve it with Peppermint Stick Ice cream. If you have never tried the combination, you MUST.
I highly recommend Swan’s Peppermint Ice Cream, Edy’s also makes a good variety. Another idea would be Vanilla or Butter Pecan ice cream.
This two-step pound cake is simply delicious! Perfect for any holiday or celebration.
There’s a reason pound cakes have become synonymous with the South: They’re easy and oh-so-good. You won’t need to spend hours in the kitchen to make this delightful dessert that just so happens to double as a breakfast food. As long as you have a heavy-duty stand mixer with a 4-qt. bowl and paddle attachment you’ll be well on your way to a fantastic pound cake in record time.
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Add into a bowl in order above. Beat with electric mixer for 1 minute on slow. Scrape sides of bowl and beat for an additional 2 minutes on high. Pour into a greased and floured bundt pan. Bake at 325 for 1 hour 30 minutes. Cool 15 minutes. Invert on cake plate and cool.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 306 | ||
Calories from Fat: 169 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 182.2mg | 56 % | |
Sodium 534.1mg | 18 % | |
Potassium 156.1mg | 4 % | |
Total Carbohydrate 25.3g | 7 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 24.5g | ||
Protein 8.6g | 12 % | |
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: 306
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