Olive Oil & Ricotta Pound Cake - Kraft Recipes Top
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Olive Oil & Ricotta Pound Cake

Prep Time
15
min.
Total Time
1
hr.
35
min.
Servings

16 servings

Enjoy the richness of ricotta pound cake tonight. Put together a classic Italian dessert in 15 minutes with our Olive Oil & Ricotta Pound Cake recipe.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 325°F.
  • Combine flour and baking powder. Beat all remaining ingredients except eggs in large bowl with mixer until blended.
  • Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour mixture until well blended.
  • Pour into greased and floured 9x5-inch loaf pan.
  • Bake 1 hour 20 min. or until toothpick inserted in center comes out clean. Cool 5 min. Remove cake from pan to wire rack; cool completely.

How to Grease and Flour a Baking Pan

Spread shortening onto bottom and up sides of baking pan with a paper towel or piece of waxed paper until lightly coated. Then, sprinkle bottom of pan with small amount of flour. Tap pan with your hand while rotating pan until bottom and sides of pan are evenly coated with flour. Holding pan upside down, tap out any excess flour.

How to Safely Add Eggs to a Recipe

When adding eggs to a recipe, break them, one at a time, into a small bowl before adding to the other ingredients. This is not only an easy way to add eggs gradually but also lets you check the egg's quality first and remove any pieces of shell.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 260
Total fat 14g
Saturated fat 3g
Cholesterol 55mg
Sodium 80mg
Carbohydrate 31g
Dietary fiber 0g
Sugars 19g
Protein 5g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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