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

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on March 13, 2011

      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.

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    • on December 22, 2012

      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 !!

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    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%

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