Buttermilk Pound Cake
Pound cake gets its name from the traditional pound of butter used to make it. This low-fat version uses a combination of pureed canned pears and canola oil, along with a touch of butter, for a moist, rich result.
Source: EatingWell Magazine, May/June 1994
Gallery
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
278 calories; protein 4.4g; carbohydrates 55.8g; dietary fiber 1.5g; sugars 29.4g; fat 4.3g; saturated fat 1.4g; cholesterol 27.7mg; vitamin a iu 85.5IU; vitamin c 1.1mg; folate 90.2mcg; calcium 36.1mg; iron 2.5mg; magnesium 10.1mg; potassium 107.2mg; sodium 267.8mg; thiamin 0.3mg.
Exchanges:
1 1/2 starch, 1/2 fruit, 1 1/2 other carbohydrate, 1/2 fat