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August 12, 2011
Marble Pound Cake
Traditional Cakes & Pies
Prep time:
26 minutesbaking time:
1 hour“'It's the long beating that gives pound cake its texture, so don't skimp,' my grandmother counseled.”
Ingredients
Serves 16
- 2 cups granulated sugar
- 1 cup (2 sticks) butter, softened
- 4 large eggs
- 3 1/2 cups cake flour
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
Directions
1
Preheat the oven to 350ºF. Grease a 10-inch tube pan.
2
Combine granulated sugar and butter in a large bowl. Beat with an electric mixer set at low speed until blended. Beat at high speed until light and fluffy. Add eggs and beat for 2 minutes.
3
Add flour, milk, vanilla extract, baking powder and salt. Beat at medium speed until blended. Beat at high speed for 3 minutes. Remove 21/2 cups batter to a medium bowl; beat in cocoa until well mixed.
4
Spoon half the vanilla batter into prepared tube pan. Spoon half the chocolate batter on top of the vanilla batter.
5
Layer with the remaining vanilla and chocolate batters. Cut through batter with knife to marbleize.
6
Bake cake until a toothpick inserted near center comes out clean, about 1 hour. Cool in the pan on a wire rack for 10 minutes. Transfer cake to wire rack to cool completely.
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Grandma's Secret Tips!
Grandma's Secret Tips!
Grandma found many delicious uses for pound cake, such as toasting it for breakfast. She sometimes cut slices of it to line a bowl, then poured in instant chocolate or vanilla pudding for a quick trifle. If all that was left of the cake was crumbs, she sprinkled them on top of pudding or ice cream.
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