Muscadine Pound Cake by Post Familie

7
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In

Recipe: #951

October 20, 2011



"This recipe is from Post Familie Muscadines. My Aunt Joyce made it while I was visiting and to be polite I tried a piece. I no not normally enjoy sweets at all, but I had 3 helpings of this very tasty cake. The muscadine juice is not available in all areas but can be ordered online. I suppose that regular white grape juice could be used, but I cannot vouch for the taste. I hope that you will enjoy as much as I did! "

Original recipe yields 7 servings
OK

Nutritional

  • Serving Size: 1 (143.8 g)
  • Calories 339
  • Total Fat - 18.2 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 111.3 mg
  • Sodium - 383.1 mg
  • Total Carbohydrate - 40.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 30.1 g
  • Protein - 4.4 g
  • Calcium - 36.8 mg
  • Iron - 0.9 mg
  • Vitamin C - 14.9 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees.

Step 2

Add the cake mix, pudding, butter, eggs and 1 1/4 cup muscadine juice to large bowl and beat for 4 minutes.

Step 3

Pour batter into well-greased and floured bundt pan.

Step 4

Bake 40-50 minutes until toothpick comes out clean.

Step 5

Cool slightly, turn out while still warm.

Step 6

To prepare glaze combine 4 tablespoons muscadine juice and 1 1/4 cup powdered sugar together in small bowl. Poke tiny holes into cake with a toothpick to allow glaze to seep in and glaze

Tips & Variations


No special items needed.

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