Cook Book

Pumpkin Pound Cake with Cinnamon Glaze
Pound cake takes on a golden fall color and an especially moist, dense texture with the addition of pumpkin and spices. The cinnamon glaze adds an irresistible, sweet finish.
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7420 calories
895 g
2054 g
398 g
96 g
227 g
2204 g
1977 g
568 g
12 g
139 g
Nutrition Facts
Serving Size
2204g
Amount Per Serving
Calories 7420
Calories from Fat 3491
% Daily Value *
Total Fat 398g
612%
Saturated Fat 227g
1137%
Trans Fat 12g
Polyunsaturated Fat 36g
Monounsaturated Fat 103g
Cholesterol 2054mg
685%
Sodium 1977mg
82%
Total Carbohydrates 895g
298%
Dietary Fiber 29g
118%
Sugars 568g
Protein 96g
Vitamin A
1575%
Vitamin C
31%
Calcium
87%
Iron
107%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
CAKE
  1. 3 cups all-purpose flour
  2. 1 tablespoon ground ginger
  3. 2 teaspoons ground cinnamon
  4. 1 teaspoon baking powder
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground nutmeg
  7. 1 1/2 cups unsalted butter, softened
  8. 2 cups sugar
  9. 6 eggs
  10. 1 (15-oz.) can pure pumpkin
  11. 1 teaspoon vanilla extract
GLAZE
  1. 2 tablespoons unsalted butter, softened
  2. 1 (3-oz.) pkg. cream cheese, softened
  3. 1 teaspoon vanilla extract
  4. 3/4 teaspoon ground cinnamon
  5. 1 1/4 cups powdered sugar, sifted
  6. 2 to 3 tablespoons heavy whipping cream
  7. 1/3 cup coarsely chopped walnuts
Instructions
  1. 1. Heat oven to 325°F. Grease 12-cup Bundt pan with shortening. Sprinkle with flour; tap pan to remove excess flour.
  2. 2. In medium bowl, whisk together flour, ginger, 2 teaspoons cinnamon, baking powder, salt and nutmeg.
  3. 3. In large bowl, beat 1 1/2 cups butter and sugar at medium speed 2 minutes or until light and fluffy. Add eggs two at a time, beating well after each addition. At low speed, beat in pumpkin and 1 teaspoon vanilla until well-blended. Slowly add flour mixture, beating just until incorporated. Spoon batter into pan.
  4. 4. Bake 1 hour 20 minutes to 1 hour 30 minutes or until deep golden brown and wooden skewer inserted in center comes out clean. Cool on wire rack 15 minutes. Invert cake onto wire rack; cool completely.
  5. 5. In large bowl, beat 2 tablespoons butter, cream cheese, 1 teaspoon vanilla and 3/4 teaspoon cinnamon at low speed 1 minute or until blended. Slowly beat in powdered sugar until smooth. Beat in cream until of desired consistency. Pour glaze over cake; sprinkle with walnuts. Let stand until glaze is set.
Notes
  1. Cake can be made up to 2 days ahead.
beta
calories
7420
fat
398g
protein
96g
carbs
895g
more
The Cottages at Winding Creek http://cwchoa.com/

 

Apple Bread
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6200 calories
794 g
558 g
313 g
83 g
29 g
1798 g
1505 g
453 g
2 g
268 g
Nutrition Facts
Serving Size
1798g
Amount Per Serving
Calories 6200
Calories from Fat 2737
% Daily Value *
Total Fat 313g
482%
Saturated Fat 29g
147%
Trans Fat 2g
Polyunsaturated Fat 58g
Monounsaturated Fat 210g
Cholesterol 558mg
186%
Sodium 1505mg
63%
Total Carbohydrates 794g
265%
Dietary Fiber 36g
143%
Sugars 453g
Protein 83g
Vitamin A
22%
Vitamin C
39%
Calcium
30%
Iron
73%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 Eggs
  2. 2 c. Sugar
  3. 1 c. Vegetable oil (Can cut down on oil by using apple juice)
  4. 1 tsp. Vanilla
  5. 3 c. All purpose flour
  6. 1 tsp. Baking soda
  7. 1 tsp. Cinnamon
  8. 4 c, Chopped Apples
  9. 1 c. Chopped nuts (your preference)
Bread
  1. Preheat oven to 325
  2. Use 2- 8 ½ x 5 ½ x 21/2 Bread Pans. Grease and flour generously.
  3. Combine dry ingredients – add liquid ingredients and mix nuts and in last. Divide into 2 loaves.
Topping
  1. 2 tbls. Sugar and 1 Tbsp Cinnamon – sprinkle over top of loaves.
  2. Bake for 70 minutes @ 325.
Notes
  1. YUM YUM YUM!
beta
calories
6200
fat
313g
protein
83g
carbs
794g
more
The Cottages at Winding Creek http://cwchoa.com/

 

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