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Cranberry Almond Pound Cake

ruchiskitchen.com · 2016 · 12 INCH CAKE

Against 462 pound cake recipes

Less sugar than 87% of recipes.

See how all 462 pound cake recipes compare →

Get the method at ruchiskitchen.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.

How it compares

Against the typical cake: the median of 462 pound cake recipes, per 100 g of flour.

  • Less sugar than 87% of recipes: 93% of the flour weight against the typical recipe's 120%.
  • Salt in the middle half of recipes: 0.2% of the flour weight against the typical recipe's 0.7%.
Butter: 91%, 48th percentileSugar: 93%, 12th percentileEgg: 70%, 33rd percentileDairy: 33%, 43rd percentileLeavening: 2.5%, 69th percentileSalt: 0.2%, 30th percentileButterSugarEggDairyLeaveningSalt
Percentile on each ingredient. Shaded ring: the middle half of recipes.

Ingredients (11)

  • 1.5 cup All purpose flour (maida)`≈ 188 g
  • 2 tablespoon Cornflour≈ 16 g
  • 1 teaspoon Baking powder≈ 4.6 g
  • A pinch of Salt≈ 0.4 g
  • 3/4 cup Soften Unsalted Butter≈ 170 g
  • 3/4 cup + 2 tablespoon superfine Sugar≈ 175 g
  • 3 medium Eggs≈ 132 g
  • 1/4 cup Milk≈ 61 g
  • 1 teaspoon Almond Extract≈ 4.2 g

Toppings and extras

Listed, but not counted in the percentages below.

  • 1 cup Fresh Cranberries≈ 237 g
  • 1/4 cup Sliced almonds≈ 30 g

flour 188 gbatter 751 g

≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.

Baker's percentages

Grams per 100 g of flour, and where that falls among all 462 recipes. Shaded: the middle half. Tick: the median.

  • Butter91% · 48th percentile
  • Sugar93% · 12th percentile
  • Egg70% · 33rd percentile
  • Dairy33% · 43rd percentile
  • Leavening2.5% · 69th percentile
  • Salt0.2% · 30th percentile

Oven

Temperature
350°F / 175°C
median 350°F
Time
40 to 45 minutes
median 60 minutes

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