Fresh Apple Pound Cake(From 1975 Edition) Recipe

Name: Fresh Apple Pound Cake(From 1975 Edition)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. unsifted flour; 1 tsp. soda; 1 tsp. salt; 1 1/2 c. corn oil; 2 c. granulated sugar; 3 eggs; 2 tsp. vanilla; 2 c. finely chopped, pared apple; 1 c. chopped pecans; 1/2 c. butter or margarine; 1/2 c. firmly packed light brown sugar; 2 tsp. milk

Servings: persons

3 c. unsifted flour
1 tsp. soda
1 tsp. salt
1 1/2 c. corn oil
2 c. granulated sugar
3 eggs
2 tsp. vanilla
2 c. finely chopped, pared apple
1 c. chopped pecans
1/2 c. butter or margarine
1/2 c. firmly packed light brown sugar
2 tsp. milk

1
Grease and flour a 10 x 4-inch Bundt pan.
2
Thoroughly stir together the flour, baking soda and salt.
3
In large bowl of electric mixer, at medium speed, beat together the oil, sugar (granulated), eggs and vanilla until combined.
4
Gradually beat in flour mixture until smooth.
5
Fold in apples and pecans.
6
Turn into prepared pan.
7
Bake at 325u00b0 until cake tester in center comes out clean, 1 hour and 20 minutes.
8
Place cake in pan on a wire rack to cool for 20 minutes.

2119

kcal

Calories

Fat

330

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. unsifted flour, 1 tsp. soda, 1 tsp. salt, 1 1/2 c. corn oil, and more.

Yes, Fresh Apple Pound Cake(From 1975 Edition) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fresh Apple Pound Cake(From 1975 Edition)

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