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The Polish Church Pound Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)69.8733
Energy (kCal)6556.9402
Carbohydrates (g)907.5706
Total fats (g)297.8949
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cream Crisco, margarine, sugar and salt. | 2. Add eggs one at a time and beat. | 3. Add flour and milk alternately, ending with flour. | 4. Add flavoring. Add nuts. Add cherries cut in half. | 5. Bake in greased and floured tube pan or Bundt pan. | 6. Bake 1 hour and 45 minutes (or longer) at 300 oven. | 7. START IN COLD OVEN. DO NOT OPEN DOOR WHILE BAKING. | 8. Remove from pan immediately. Do not ice. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 2 1/2 cups 2014.95 503.99 0.0 0.0
    crisco 1/2 cup - - - -
    margarine 1 cup 1622.0639999999999 2.0304 2.0304 181.608
    flour 3 cups 1734.84 379.8162 28.203000000000003 6.7308
    milk 1 can evaporated 827.5862 19.934 8.2399 85.7811
    water 3 ounces 0.0 0.0 0.0 0.0
    egg 5 357.5 1.8 31.4 23.775
    salt 1/2 teaspoon - - - -
    flavoring 2 teaspoons - - - -
    nut not 1 cup chopped - - - -
    maraschino cherry 1 jar drained halved - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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