This is a rich, moist and delicious spiced pound cake I have had since 1974 and always make it during fall and winter months. The cake needs no frosting except maybe a dusting of confectioners sugar.
Original recipe makes 1 – 9×13 inch cake
Ingredients
2 cups white sugar
1 cup butter, softened
2 1/4 cups all-purpose flour
1 cup plain yogurt
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
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PREP
30 mins
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COOK
40 mins
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READY IN
1 hr 10 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
- In a large bowl, cream the butter or margarine with the sugar until light and fluffy.
- Beat in the flour, yogurt, eggs, vanilla, cinnamon, allspice, nutmeg, ground cloves, salt and baking soda. Mix until combined then beat at high speed for 2 minutes.
- Pour the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes, remove from pan and continue to cool.
Nutrition
Calories: 192 kcal
Carbohydrates: 26.6 g
Cholesterol: 47 mg
Fat: 8.6 g
Fiber: 0.4 g
Protein: 2.6 g
Sodium: 145 mg