Jewish Pound Cake
67 mins (prep 20, cooking 47)
13 ingredients
1 servings
This is a wonderful, moist cake recipe that is baked in a bundt cake pan. A co-worker brought this to work, and when I got home, I looked the recipe up in "The Cake Mix Doctor Returns!" cookbook. This recipe is from the cookbook, with a few minor changes of my own.

Categories:  holiday , sweet , cakes , oven , taste~mood , equipment , <-4-hours , brunch , time-to-make , dessert ,
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Serving Size (840.23 g)
Servings 1
Amount per Serving
Calories 3956.66 Calories from Fat 3034.17
% Daily Value *
Total Fat 337.13g 518.66%
Saturated Fat 41.84g 209.18%
Trans Fat 4.06g %
Cholesterol 82.81mg 27.6%
Sodium 203.14mg 8.46%
Total Carbohydrate 228.75g 76.25%
Dietary Fiber 17.23 g 68.93%
Sugars 183.85 g %
Protein 44.42g 88.84%
Vitamin A 831.04IU% Vitamin C 5.3mg%
Calcium 593.3mg% Iron 7.39mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
vanilla cake mix, vanilla instant pudding mix, unsweetened cocoa powder, large eggs, pure vanilla extract, sweetened flaked coconut, confectioners' sugar