| JOBS | DRUGS | ANATOMY | DIAMONDS | HEALTH TOPICS | DISEASES | ENERGY | GEOLOGY | AIRPORTS | SEAPORTS | COUNTRIES | FLAGS | MAPS | |
![]() | |
![]() |
|
![]() | |
Pound Cake
Source: U.S. Department of Defence | |
![]() |
![]()
Custom Search
|
![]() DESSERTS (CAKES AND FROSTINGS) No.G 021 00
POUND CAKE
Yield 100
Portion 1 Slice
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
284 cal
35 g
4g
14 g
60 mg
186 mg
31 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
4-3/8 lbs
1 gal
SUGAR,GRANULATED
4-1/4 lbs
2 qts 1-5/8 cup
SALT
1-1/4 oz
2 tbsp
3/4 oz
1 tbsp
BAKING POWDER
MILK,NONFAT,DRY
1-5/8 oz
1/2 cup 2-2/3 tbsp
SHORTENING
2-3/4 lbs
1 qts 2 cup
WATER
1-7/8 lbs
3-1/2 cup
EGGS,WHOLE,FROZEN
3 lbs
1 qts 1-5/8 cup
EXTRACT,VANILLA
1-7/8 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
Method
1
Sift together flour, sugar, salt, baking powder, and milk into mixer bowl.
2
Add shortening and water to dry ingredients. Beat at medium speed 7 minutes. Scrape down bowl.
3
Add eggs and vanilla slowly to mixture while beating at low speed. Beat at low speed 7 minutes. Scrape down bowl.
4
Lightly spray each pan with non-stick cooking spray. Pour 2-1/2 quarts batter into each sprayed and floured pan.
5
Using a convection oven, bake at 325 F. for 1 hour 5 minutes or until done on low fan, open vent.
6
Cool; cut 6x9.
Please bookmark this page (add it to your favorites).
If you wish to link to this page, you can do so by referring to the URL address below this line.
https://theodora.com/recipies/cakes_and_frostings/pound_cake.html Copyright © 1995-2019 ITA all rights reserved.
|
Yield: 100 | Portion: 1 Slice |
Calories: | 284 cal |
Carbohydrates: | 35 g |
Protein: | 4g |
Fat: | 14 g |
Cholesterol: | 60 mg |
Sodium: | 186 mg |
Calcium: | 31 mg |
Ingredient | Weight | Measure | Issue |
---|---|---|---|
FLOUR,WHEAT,GENERAL PURPOSE | 4-3/8 lbs | 1 gal | |
SUGAR,GRANULATED | 4-1/4 lbs | 2 qts 1-5/8 cup | |
SALT | 1-1/4 oz | 2 tbsp | |
BAKING POWDER | 3/4 oz | 1 tbsp | |
MILK,NONFAT,DRY | 1-5/8 oz | 1/2 cup 2-2/3 tbsp | |
SHORTENING | 2-3/4 lbs | 1 qts 2 cup | |
WATER | 1-7/8 lbs | 3-1/2 cup | |
EGGS,WHOLE,FROZEN | 3 lbs | 1 qts 1-5/8 cup | |
EXTRACT,VANILLA | 1-7/8 oz | 1/4 cup 1/3 tbsp | |
COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
Method: | |
1 Sift together flour, sugar, salt, baking powder, and milk into mixer bowl. 2 Add shortening and water to dry ingredients. Beat at medium speed 7 minutes. Scrape down bowl. 3 Add eggs and vanilla slowly to mixture while beating at low speed. Beat at low speed 7 minutes. Scrape down bowl. 4 Lightly spray each pan with non-stick cooking spray. Pour 2-1/2 quarts batter into each sprayed and floured pan. 5 Using a convection oven, bake at 325 F. for 1 hour 5 minutes or until done on low fan, open vent. 6 Cool; cut 6x9. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence