Swedish Pound Cake

From the kitchen of Mary Sue Hill



Bullet 1 cup butter

Bullet 2 cups sugar

Bullet 5 eggs

Bullet 2 cups flour

Bullet 1 tsp. vanilla

Bullet 1 can coconut (sweetened, 6 oz.)

Bullet 1 small pkg. chocolate chips (6 oz,) [can also use butterscotch]

Bullet 1 cup chopped nuts (pecans)


  1. Cream butter and sugar together.
  2. Add eggs (beating after each addition).
  3. Mix together and add to first mixture, the flour, vanilla, coconut, chocolate chips, and chopped nuts.
  4. Bake in greased and floured bundt pan 1 hour (or until done) at 325 degrees.

Topping (while still in the pan):


Bullet 3/4 cup sugar

Bullet 3/4 cup water

Bullet 2 oz butter

Bullet 1 tsp. almond flavoring


  1. In saucepan over low-medium heat mix sugar, water, butter and almond flavoring.
  2. Bring to a boil and pour over hot cake.

Text Break

Navigation Bar