SPICED POUND CAKE

Spiced Pound Cake image

From the first time my mother baked this cake years ago, it became a family favorite. Fruit and spices add a twist to a traditional pound cake, and the glaze has a hint of lemon. You can substitute other flavors of baby food, like apricots, for the peaches. We often serve this dessert for Thanksgiving.

Provided by Taste of Home

Time 1h30m

Yield 10-12 servings.

Number Of Ingredients 12

Ingredients

1/2 cup shortening
2 cups sugar
4 large eggs
2 cups self-rising flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
5 jars (2-1/2 ounces each) peach baby food
1 cup chopped walnuts
GLAZE:
3/4 cup confectioners' sugar
1 to 2 tablespoons lemon juice

Steps:

In a large bowl, cream shortening and sugar. Add eggs, one at time, beating well after each addition. Combine the flour, cinnamon, nutmeg and cloves; add to creamed mixture alternately with baby food. Fold in walnuts. Transfer to a greased and floured 10-in. fluted tube pan., Bake at 325° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine the glaze ingredients; drizzle over warm cake. Cool completely.,

Nutrition Facts : Calories 392 calories, Fat 16g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 262mg sodium, Carbohydrate 58g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.