Saturday, March 22, 2014
Recipe: This Fabulous Marbled Pound Cake of Mine Is Hard to Resist!
Those of you that are regular readers might have noticed my passion for pound cakes. I think what I love most about them is how well they keep compared to other cakes for staying moist and delectable without any frosting.
Today, I wanted to share another excellent one with you. My Fabulous Marbled Pound Cake combines a fine textured yellow batter with an awesome chocolate one swirled through that produces a real taste sensation.
Unlike the other four recipes that I already told you about with my Marshmallow-Filled Pound Cake, Walnut-Coconut Pound Cake, Simply Marvelous Saturday Pound Cake (a brown sugar and pecan version that is sheer delight) and My Favorite Christmas Pound Cake (a celebration of flavors), this one is uniquely different but just as wonderful.
The next time that you are in the mood to bake, I do hope you will want to try this recipe because I think you'll love it.
My Fabulous Marbled Pound Cake
1-1/4 cups of soft butter or margarine (not spread)
5 large eggs
2-1/2 cups of flour
1/4 teaspoon of salt
2-1/2 cups of sugar
1-1/4 teaspoons of baking powder, leveled
1 cup of milk
2-1/2 teaspoons of vanilla extract
1/3 cup of unsweetened cocoa
Cream the butter with the sugar with your electric mixture, gradually adding as you thoroughly mix the two.
Beat one egg in at a time until well combined.
Sift the flour, baking powder and salt together.
Add the dry ingredients alternately with the milk and vanilla to the creamed mixture.
Remove two cups of the batter. Then add the unsweetened cocoa and stir through.
Grease and flour a 10-inch tube pan.
Start pouring some light batter in the prepared tube pan, then the chocolate batter, then yellow batter until everything is combined.
Bake in a 325-degree oven for about one hour and ten minutes, depending on how your oven is regulated. Check with a slender knife or cake tester to see if anything sticks.
Allow this pound cake to remain in the pan for about ten minutes before attempting to remove it. If you try to take it out of the pan too soon, you risk the cake breaking apart. Waiting this short amount of time guarantees a better chance of baking success.