Saturday, September 22, 2012
Recipe: Make My Marshmallow Filled Pound Cake for A Way to Boost Smiles!
Weekends always call for a sweet indulgence. Therefore, I thought you might like to try my special pound cake recipe that has a swirl of marshmallows for filling. By layering with some mini marshmallows, you will be rewarded with a sweet, gooey marble inside a wonderfully moist and fine-grained cake.
Besides vanilla extract, you can add a teaspoon of your other favorite extract to heighten the flavor of your cake. Lemon, anise, almond, walnut, and brandy extract all work to change the flavor of this cake to make each variation equally delicious as well as unique.
Also, this recipe calls for sour milk. If your milk is still good, you simply take a cup of sweet milk and add a tablespoon of lemon juice to sour it up. Buttermilk will suffice if you have it in the house.
This cake only needs a sprinkling of sifted confectioners' sugar to complete it. To fancy this presentation up, you could place a lacy doily on top before sifting, which leaves a beautiful pattern once lifted.
The next time you're in the baking mode, I do hope you try my recipe!
My Marshmallow Filled Pound Cake
1 cup of shortening or margarine, (not spread)
2 cups of sugar
1 teaspoon of lemon extract or (anise, walnut, almond, or brandy extract) or experiment with another
1 teaspoon of vanilla extract
3 cups of flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
1/2 teaspoon of baking soda
1 cup of sour milk or buttermilk
1-1/4 cups of mini marshmallows
Cream your shortening or margarine with the sugar thoroughly until fluffy.
Beat in eggs, one at a time. Be sure to beat well after each.
Add the extracts and mix thoroughly.
Sift together the flour, baking powder, soda, and salt in another mixing bowl.
Alternate the dry sifted mixture with the sour milk to the creamed mixture, beating well as you go until everything is added and well combined.
Grease a 10-fluted tube pan and pour half of the batter in before adding the mini marshmallows in a circle. Top with the rest of the batter and bake in a 350-degree oven for about an hour or until a toothpick inserted comes out clean.
Don't try to remove the cake from the pan too soon. Let it cool for at least ten minutes before removing from the pan.
Sift some confectioners' sugar on top. Do enjoy!