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Honey Walnut Pound Cakes

Honey Walnut Pound Cakes
  • Prep 15 min
  • Total 2 hr 10 min
  • Servings 16
Because this one step-saving recipe makes two loaf cakes, you'll always have a moist and delicious sweet on hand for those unexpected guests.
August 26, 2009

Ingredients

  • 1 pkg (510 g) Betty Crocker* SuperMoist Golden Cake Mix
  • 1 cup (250 mL) water
  • 1/2 cup (125 mL) chopped walnuts
  • 1/3 cup (75 mL) butter or margarine, softened
  • 1/4 cup (50 mL) honey
  • 3 eggs
  • 1/2 cup (125 mL) Betty Crocker* Creamy Deluxe Frosting (any white flavour)

Steps

  • 1
    Heat oven to 350°F (180°C), 325°F (160°C) for dark or nonstick pans. Lightly grease or spray with non-stick cooking spray bottoms only of two 4x8-inch (10x20cm) or two 5x9-inch (12x22cm) loaf pans.
  • 2
    In large bowl, beat cake ingredients on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pans.
  • 3
    Bake 8-inch loaves 38 to 42 minutes, 9-inch loaves 30 to 40 minutes, or until toothpick inserted in centre comes out clean. Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
  • 4
    Place frosting in microwaveable bowl. Microwave uncovered on Medium 15 seconds.
  • 5
    Spread frosting over tops of loaves, allowing some to drizzle down sides. Store loosely covered.

  • Tip: Pound cakes freeze beautifully! Wrap the unfrosted cakes tightly, label them and freeze up to 4 months. To serve, loosen the wrap and thaw at room temperature 2 to 3 hours.

Nutrition Facts

Serving Size: 16
Calories
250
Total Fat
10g
Saturated Fat
4g
Trans Fat
1g
Cholesterol
50mg
Sodium
270mg
11%
Total Carbs
37g
Dietary Fiber
0g
Sugars
25g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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