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Polish Pound Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)150.7659
Energy (kCal)7198.7136
Carbohydrates (g)835.5266
Total fats (g)369.7359
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grease and flour a bundt pan. | 2. Cream margarine, shortening, sugar and salt. | 3. Add eggs one at a time beating after each addition. | 4. Add milk and then flour. | 5. Fold in vanilla flavoring then fold in cherries and nuts. | 6. Pour batter into the pan. Start in the middle of a cold oven and bake for 2 to 2 1/2 hours at 300 degrees. Do not open door while baking for at least the first 1 1/2 hours. | 7. Cake is ready when the outside is a dark golden brown and a toothpick inserted comes out clean. Remove from pan immediately. When cooled, you may dust cake with powdered sugar before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 3 cups granulated 959.4 180.024 30.03 14.975999999999999
    shortening 1/2 cup 906.1 0.0 0.0 102.5
    butter 1 cup 1368.0 62.856 42.744 115.2
    egg 5 357.5 1.8 31.4 23.775
    flour 2 2/3 cups 1542.08 337.6144 25.0693 5.9829
    milk 14 ounces evaporated 912.8537 21.9879 9.0888 94.6193
    pecan 2 cups chopped 572.6933 107.32799999999999 11.7867 12.064
    salt 1/4 teaspoon - - - -
    vanilla 3 tablespoons 112.32 4.9335 0.0234 0.0234
    maraschino cherry 10 ounces drained 467.7666 118.9828 0.6237 0.5953
    sugar powdered - - - -

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



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