Almond Pound Cake

(2 customer reviews)

$8.00

Just add butter and water to this simple yet decadent cake. Luscious and rich, it’s divine with whipped cream and fresh fruit.
Serves 14. (16oz.)

Out of stock

SKU: 747 Category: Tags: ,

Description

You will need:
¾ cup (1½ sticks) melted butter
1 cup water

Pound Cake Directions:
1- Preheat oven to 325°. Lightly grease a 8 x 4 x 2  loaf pan.
2- Combine water, melted butter and pound cake mix in large bowl; blend well. DO NOT OVER MIX; batter may be lumpy.
3- Spread in loaf pan and bake 60-70 minutes or until toothpick comes out clean. (you may cover with foil the last 15 minutes if the cake is getting too browned.)
4- Cool completely and remove from pan. Slice and serve.
High Altitude: (over 5,000 feet) Increase water by 2 tablespoons and add 1/3 cup flour

 

Variation:

Cut pound cake into ¾” cubes. Place cubes in an 8 x 8 pan or a large shallow bowl. A trifle bowl also looks pretty. Pour 2 cups of fresh or frozen (and thawed) berries over pound cake cubes. Let sit for at least 15 minutes -this gives the pound cake time to “soak up” the sauce- (cinnamon sauce recipe below). Spoon into dishes and serve with whipped cream.

 

Cinnamon Sauce:

  • Add ½ cup water and ½ cup sugar to a small saucepan.
  • Bring mixture to a simmer just until sugar is dissolved.
  • Remove pan from heat and stir in ½ cup red wine and 1 ½ tsp cinnamon.
  • Cool sauce and serve over Pound Cake. Add berries to sauce if desired.

 

 

Nutrition Facts
14 servings per container
Serving size 32g

Amount per serving
Calories 110
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 25mg 9%
Sodium 120mg 6%
Total Carbohydrate 23g 8%
Dietary Fiber 0g 0%
Total Sugars 16g
Includes g Added Sugars 0%
Protein 3g

Calcium 2mg 1%
Iron 2mg 12%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Ingredients: Sugar, Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Nonfat Milk, Eggs, Corn Starch, Natural Flavors, Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Salt, Egg Whites, Wheat Gluten.

Allergens: Wheat, Milk, and Eggs

2 reviews for Almond Pound Cake

  1. Jerry

    I made a 100 year old recipe pound cake from scratch over the weekend, and it wasn’t as good as this baking mix!

  2. Mary Ann Yedinak

    Spring is here with this fresh, subtle, and comforting classic almond pound cake. Have it on hand for making individual strawberry shortcakes, add orange zest to make it a Sunday dinner dessert, or top it with fresh whipped cream to impress guests. As a home baker, I didn’t think a mere mix could hold such quality and flavor. Somehow, Plentiful Pantry creates a portal of goodness and impressive flavor with this pound cake.

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