Italian Pound Cake (Food Processor)

Recipe by Debbwl
READY IN: 1hr 35mins
YIELD: 1 loaf




  • 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!