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Dark Pound Cake

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Fine dry bread crumbs
cup (125 ml/125 g) butter
2 tbsp (30 ml) sugar
2 eggs
1 cups (300 ml/150 g) flour
2 tsp (10 ml) baking powder
⅓ cup (75 ml/100 g) whole-berry cranberry sauce, preferably not sweetened with sugar
1 tsp (5 ml) unsweetened cocoa powder
Juice and zest of 1 lemon
Ground cinnamon


Serves: 12


Preheat the oven to 325°F (160°C). Oil an 8 inch (20 cm) round cake or Bundt pan and sprinkle with bread crumbs. Beat together butter, sugar and eggs until creamy and smooth. Combine the flour and baking powder and fold in along with the cran­berry sauce. Stir in cocoa, lemon zest, lemon juice and a little cinnamon.

Bake on a rack two positions from the bottom of the oven for 45 minutes. Let the cake cool for 5 minutes, then remove from the pan and leave to cool completely on a wire rack. Cut into 12 pieces and serve.

TIP:- Allowing this cake to sit for a day before slicing will deepen the cranberry flavor. When it's cool, store it in a cake plate with a top or a cake tin, or wrap it well to keep it moist.

Per serving:- approx. 166 calories 3 g protein, 11 g fat, 15 g carbohydrates

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