Wednesday, March 31, 2010

One new pan, two recipes!

I bought a new pan from this great store so of course I had to bake something!

First I made Almond Poppy Seed Cake for my Daughter's birthday, because it's her favorite.

Almond Poppy Seed Cake
Category: Cakes
Yield: 1 10-inch cake or 18 mini cakes
1 pkg yellow cake mix
1 pkg instant vanilla pudding
1 c oil
1 t almond extract
4 eggs
4 T poppy seeds
1 c hot water
Mix cake mix and dry pudding. Add oil, almond extract, eggs (one at a time), poppy seeds and hot water. Pour into Bundt pan or mini bundt pan. Bake at 350 degrees for 40 minutes or 15 minutes for mini pan.
1 c powdered sugar
1 lemon, juiced
1 t almond extract
Mix together and pour over warm cake.

Nutritional facts (daily value): Calories 5161kcal; Protein 55g (110%); Total Fat 317g (487%)(Sat. 32g (162%)); Chol. 846mg (282%); Carb. 538g (179%); Fiber 8g (33%); Sugars 409g; Calcium 1628mg (163%); Iron 14mg (79%)

Next I wanted to try my favorite Pound Cake.

Cream Cheese Pound Cake
Category: Cakes
Yield: 1 10-inch cake or 24 mini cakes
1 c butter
8 oz cream cheese
3 c sugar
6 lg eggs
3 c cake flour, sifted
1/4 t salt
1 1/2 t almond extract
1 t vanilla extract
powdered sugar
Pre-heat oven to 325 degrees F. Cream butter and cream cheese. Add sugar and beat until the mixture is light and fluffy. Add eggs, one at a time, blending well after each. Stir in flour and salt, mixing just enough to incorporate the flour. Add flavorings. Spoon into a greased and floured 10-inch bundt pan or mini pan. Bake in preheated oven for 1 1/2 hours or 15 minutes for mini cakes. Cool for 10 minutes, then invert the cake onto a wire rack. When cool, move to serving platter and dust with powdered sugar. May be served with fresh fruit & whipped topping.

Nutritional facts (daily value): Calories 6691kcal; Protein 90g (181%); Total Fat 296g (455%)(Sat. 176g (878%)); Chol. 2003mg (668%); Carb. 934g (311%); Fiber 7g (28%); Sugars 609g; Calcium 457mg (46%); Iron 38mg (213%)

Now I need a new diet!

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