Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Jewish Pound Cake Recipe
    Lost? Site Map

    Jewish Pound Cake

    Jewish Pound Cake. Photo by Brenda.

    1/1 Photo of Jewish Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 7 mins

    20 mins

    47 mins

    Bug'sMom's Note:

    This is a wonderful, moist cake recipe that is baked in a bundt cake pan. A co-worker brought this to work, and when I got home, I looked the recipe up in "The Cake Mix Doctor Returns!" cookbook. This recipe is from the cookbook, with a few minor changes of my own.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12-16

    Yield:

    cake

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Lightly mist a 12 cup bundt pan with vegetable oil, then dust with flour, shaking out the excess flour. Alternatively, you can just spray with Pam for baking (it has flour in the spray).
    3. 3
      If you are using the nuts, spread the nuts evenly in the bottom of the pan. This will put them on the top of the finished cake.
    4. 4
      Place the cake mix, pudding mix, granulated sugar, cocoa powder, cinnamon, sour cream, oil, eggs, and vanilla in a large mixing bowl and beat with an electric mixer on low speed until incorporated, about 30 seconds. Scrape down the sides of the bowl and beat for another 2 minutes at medium high speed. If using, fold in the coconut here.
    5. 5
      Pour the batter into the prepared Bundt pan, smoothing the top with a rubber spatula, and place the pan in the oven.
    6. 6
      Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, about 47 to 53 minutes. Transfer the Bundt pan to a wire rack and let cool for 10-15 minutes.
    7. 7
      If you used the Pam for baking, the cake will automatically pull away from the pan. If not, then run a long sharp knife around the edges of the cake and shake the pan gently.
    8. 8
      Invert the cake onto a wire rack. Let the cake cool completely, about 25-30 minutes.
    9. 9
      If desired, sprinkle the cake with powdered sugar before serving.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on March 13, 2011

      55

      This is wonderful! I used a Butter Yellow cake mix and while I really wanted to use the optional coconut, I was out. I added 6 oz of semi sweet chocolate chips instead. The 1 tbsp of cocoa really gave the cake a lovely medium caramel color and the hint of cinnamon was just right. IF there is any left tomorrow (Big IF as DH is already on 2nd piece and he took a huge piece to his brother), I plan on taking a piece to work. All I did to finish the cake was to dust with powdered sugar as suggested. It is moist enough on it's own to not need a glaze or frosting. Thanks for sharing. Made for PAC Spring 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2012

      55

      Made this again for long-distance friends stopping by. Pretty fool-proof - and VERY quick and easy !

      Saw the review earlier, and made the cake according to directions -- used KA BLACK cocoa -- gave a lovely chocolaty color. Definitely NOT sweet, but a more airy, light texture than the usual pound cake. Got to use my new scraper-beater, which worked so well ! This was so easy to put together and baked perfectly in 54 minutes ! Will be a repeater for sure. Thanks for posting !!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Jewish Pound Cake

    Serving Size: 1 (94 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 435.7
     
    Calories from Fat 203
    46%
    Total Fat 22.6 g
    34%
    Saturated Fat 5.1 g
    25%
    Cholesterol 72.8 mg
    24%
    Sodium 438.6 mg
    18%
    Total Carbohydrate 54.8 g
    18%
    Dietary Fiber 0.7 g
    2%
    Sugars 39.4 g
    157%
    Protein 4.4 g
    8%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes