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    You are in: Home / Recipes / Crunchy Pound Cake Recipe
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    Crunchy Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    pines506's Note:

    I love the topping on this!

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    Ingredients:

    Yield:

    slices

    Units: US | Metric

    Topping

    • 14 crushed vanilla wafers (1/2 cup)
    • 2 tablespoons melted butter
    • 1/2 cup pecans, finely ground
    • 2 tablespoons sugar

    Cake

    Directions:

    1. 1
      Do not preheat oven.
    2. 2
      Grease a 12-cup tube pan.
    3. 3
      In a small bowl, blend all the topping ingredients with a fork and press into the bottom of the prepared pan; set aside.
    4. 4
      In a large mixing bowl, blend the butter and sugar on low speed and beat until light and fluffy (approximately 5-6 minutes).
    5. 5
      Add the eggs one at a time, beating well after each addition. Slowly stir in the sifted flour. Add the vanilla extract.
    6. 6
      Pour the batter into the prepared pan and bake for 1 hour at 325°F, or until a cake tester inserted in the center comes out clean.
    7. 7
      Cool the cake in the pan for at least one hour.
    8. 8
      Invert the pan over a cake plate, cake should slide out nicely with a beautiful crunchy top!

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    Nutritional Facts for Crunchy Pound Cake

    Serving Size: 1 (1618 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 358.3
     
    Calories from Fat 218
    60%
    Total Fat 24.2 g
    37%
    Saturated Fat 13.3 g
    66%
    Cholesterol 125.8 mg
    41%
    Sodium 176.8 mg
    7%
    Total Carbohydrate 31.0 g
    10%
    Dietary Fiber 0.8 g
    3%
    Sugars 13.3 g
    53%
    Protein 4.7 g
    9%

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