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Moroccan Pound Cake

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.6053
Energy (kCal)3237.86
Carbohydrates (g)486.2531
Total fats (g)129.8808
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350°. | 2. Cream margarine and sugar until light. | 3. Add eggs, one at a time, beating thoroughly after each. | 4. Add sifted dry ingredients alternately with milk, beating until smooth. | 5. Add vanilla, raisins and nuts. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper. | 6. Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan. Run a knife through batter to marbleize. | 7. Bake at 350° about 1 hour and 15 minutes. | 8. Let stand in pan 5 minutes, then turn out on rack; peel off paper. Cool and sprinkle with powdered sugar. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    oleo 2/3 cup - - - -
    vegetable shortening 1/2 cup 922.5 0.0 0.0 102.5
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    egg 4 286.0 1.44 25.12 19.02
    purpose flour 3 cups - - - -
    baking powder 3 teaspoons 7.314 3.8226 0.0 0.0
    salt 1/4 teaspoon - - - -
    milk 1 cup 148.84 11.6632 7.686 7.9788
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    raisin 1/2 cup 249.15 65.604 2.7968 0.3795
    nut 3/4 cup chopped unsalted mixed - - - -
    cocoa 1 tablespoon - - - -
    cinnamon 1 tablespoon - - - -

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



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