Pound Cake With Caramel Icing & Apricot-Ginger Sprinkles

90 mins (prep 20, cooking 70)
14 ingredients
16 servings
Bake this cake ahead of time. Store at room temperature up to three days or place it in the freezer in a large zip-lock and store up to s month. Let thaw; then top with icing and sprinkles. Southern Living Magazine, 10/2007 edition. Cooling and standing time 2 hr. & 40 min.

Categories:  north-american , kosher , taste~mood , romantic , <-4-hours , time-to-make , cake-fillings-and-frostings , sweet , cakes , american , number-of-servings , vegetarian , dessert , for-large-groups ,
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Serving Size (111.69 g)
Servings 16
Amount per Serving
Calories 463.36 Calories from Fat 218.88
% Daily Value *
Total Fat 24.32g 598.7%
Saturated Fat 7.64g 611.25%
Trans Fat 0.12g %
Cholesterol 19.24mg 102.62%
Sodium 340.19mg 226.79%
Total Carbohydrate 59.35g 316.56%
Dietary Fiber 0.99 g 63.53%
Sugars 39.84 g %
Protein 3.41g 109.14%
Vitamin A 1178.36IU% Vitamin C 0.25mg%
Calcium 37.25mg% Iron 1.25mg%
*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:
firmly packed light brown sugar, large eggs, firmly packed light brown sugar, dash salt, salted cashews, minced crystallized ginger