Moroccan Pound Cake

READY IN: 1hr 50mins
Recipe by ElaineAnn

ZWT6 - NA*ME

Top Review by FloridaNative

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.

Ingredients Nutrition

Directions

  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.

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