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Product Description
Remember the smell of freshly baked cinnamon rolls? This cake will take you back to lazy mornings, fall celebrations and a home-style goodness that's only found in secret recipes of the South! September's cake of the month.
Additional Information
| Dimensions | 9 inch diameter, 3 inches tall |
|---|---|
| Instructions for Use | Pound cakes should be stored in the tin, in a cool, dry place. For BEST taste and texture, cakes should be enjoyed at room temperature! |
| Ingredients | Cake: Cake flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), sugar, butter, eggs, pecans, sour cream (cultured pasteurized light cream, whey, modified corn starch, nonfat milk, sodium phosphate, guar gum, carrageenan, calcium sulfate, locust bean gum, natmycin (a natural mold inhibitor)), brown sugar, cinnamon, salt; Icing: Powdered sugar (pure cane sugar, cornstarch), cream cheese (pasteurized cultured milk and cream, whey, salt, tara gum and guar gum), butter, vanilla |
| Servings | 18 to 20 |
| Allergy Information | Contains milk, eggs, wheat, pecans |
| Box Size | 15 x 15 x 11 |
| Shelf Life | These moist cakes will easily last up to two weeks! All pound cakes may be frozen in the tin for up to six months. |
