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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on June 18, 2010

      I made this also in a loaf pan (1/2 recipe) and it turned out wonderfully. I used chopped pecans (my fave), Pamela's gluten-free flour, and grapeseed oil as this was low temp baking I really liked the cocoa-cinnamon flavor. Thanks for posting ~ this is a good cake! Made for ZWT6 ~ NA*ME Region and Queens of Quisine.

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    • on June 18, 2010

      This was very moist and flavorful! I used pecans and used an angelfood cake pan. I didn't cook it the entire time as stated and glad I didn't because it was cooked just right. Thanks for a yummy recipe! I might try making this again and usuing mini chocolate kisses! Made for zwt6

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    • on June 12, 2010

      Great pound cake!! I made 1/2 of the recipe and used a standard loaf pan. So moist and flavorful with the cocoa and cinnamon. Thanks for sharing the recipe. Made for ZWT6.

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    • on June 08, 2010

      This is a wonderful cake, very tender. My guys won't eat raisins so I left them out, and now I wish I hadn't. The nuts add so much flavor and character, and I love the marbling. Thanks for posting! Made for ZWT 6.

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    Nutritional Facts for Moroccan Pound Cake

    Serving Size: 1 (127 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 519.6
     
    Calories from Fat 232
    44%
    Total Fat 25.8 g
    39%
    Saturated Fat 5.9 g
    29%
    Cholesterol 73.3 mg
    24%
    Sodium 349.5 mg
    14%
    Total Carbohydrate 66.3 g
    22%
    Dietary Fiber 2.2 g
    8%
    Sugars 37.5 g
    150%
    Protein 7.8 g
    15%

    The following items or measurements are not included:

    oleo

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