Total Time
1hr 50mins
Prep 15 mins
Cook 1 hr 35 mins


Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Cream margarine and sugar until light.
  3. Add eggs, one at a time, beating thoroughly after each.
  4. Add sifted dry ingredients alternately with milk, beating until smooth.
  5. Add vanilla, raisins and nuts. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
  6. Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan. Run a knife through batter to marbleize.
  7. Bake at 350° about 1 hour and 15 minutes.
  8. Let stand in pan 5 minutes, then turn out on rack; peel off paper. Cool and sprinkle with powdered sugar.


Most Helpful

I made this also in a loaf pan (1/2 recipe) and it turned out wonderfully. I used chopped pecans (my fave), Pamela's gluten-free flour, and grapeseed oil as this was low temp baking I really liked the cocoa-cinnamon flavor. Thanks for posting ~ this is a good cake! Made for ZWT6 ~ NA*ME Region and Queens of Quisine.

FloridaNative June 18, 2010

This was very moist and flavorful! I used pecans and used an angelfood cake pan. I didn't cook it the entire time as stated and glad I didn't because it was cooked just right. Thanks for a yummy recipe! I might try making this again and usuing mini chocolate kisses! Made for zwt6

cookin_nurse June 18, 2010

Great pound cake!! I made 1/2 of the recipe and used a standard loaf pan. So moist and flavorful with the cocoa and cinnamon. Thanks for sharing the recipe. Made for ZWT6.

diner524 June 12, 2010

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