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From the first time my mother baked this cake years ago, it became a family favorite. Fruit and spices add a twist to a traditional pound cake, and the glaze has a hint of lemon. You can substitute other flavors of baby food, like apricots, for the peaches. We often serve this dessert for Thanksgiving.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Nutritional Facts 1 serving (1 piece) equals 392 calories, 16 g fat (3 g saturated fat), 71 mg cholesterol, 262 mg sodium, 58 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Spiced Pound Cake in Country October/November 2005, p51
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