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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nut Pound Cake Recipe

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This recipe for Nut Pound Cake is from Simply Delicious!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. Duncan Hines Deluxe white cake mix
1 pkg. (small) vanilla instant pudding mix
1/2 c. finely chopped nuts
1/2 c. Crisco oil
1 c. water
3 whole eggs
1 tsp. vanilla

GLAZE
1 can Duncan Hines Vanilla Frosting ©
Directions:
Directions:
Preheat oven to 350º. Generously grease and flour tube pan.
Blend all ingredients in a large bowl; beat at medium speed for 2 minutes. Bake at 350º for 54 to 64 minutes. Cool cake in pan for 25 minutes, then invert onto serving plate. Glaze if desired.

GLAZE
Heat 2/3 cup of Duncan Hines Vanilla Frosting in small saucepan over medium heat, stirring constantly, until thin. Pour glaze over cake.

 

 

 

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