Italian Pound Cake (Food Processor)
- Reviews 1
Ready In: 1 hr 35 mins
Yields: 1 loaf
Ingredients
- 1⁄4 cup pine nuts, toasted
- 1 2⁄3 cups all-purpose flour
- 1⁄4 cup cornmeal
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter, room temperature
- 1 cup Splenda Sugar Blend for Baking
- 1 teaspoon orange zest or 1 teaspoon lemon zest
- 4 eggs, room temperature
- 1⁄4 cup olive oil
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 325°F Coat a 9x5 loaf pan with nonstick cooking spray.
- Gind toasted pine nuts in food processer; add the flour, cormeal, baking powder and salt and process to sift, about 10 seconds. Remove to a bowl and set aside.
- Process butter, sugar and zest till creamy, scraping the sides of processer as necessary.
- In measuring cup combine the eggs, oil and vanilla extract. With processer running, gradually add the egg mixture untill incorporated.
- Add the dry ingredients evenly to the food processed work bowl and pulse just until combined about 4 to 5 times (do not over process).
- Pour batter into loaf pan. Bake in the center of the oven for 1 hour 15 minutes or until a tooth pick inserted in center comes out clean (orignal recipe called for 90 minutes, but mine is also done at 75 minutes).
- Cool 5 minutes in pan, then remove and finsh cooling on rack.
- Enjoy!
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