Moroccan Pound Cake

ZWT6 - NA*ME

• Ready In: 1 hr 50 mins
• Serves: 12

Ingredients

• 2⁄3 cup oleo
• 1⁄2 cup vegetable shortening
• 2  cups sugar
• 4  eggs
• 3  cups all-purpose flour
• 3  teaspoons baking powder
• 1⁄4 teaspoon salt
• 1  cup milk
• 1  teaspoon vanilla
• 1⁄2 cup raisins
• 3⁄4 cup  nuts, chopped, unsalted, mixed
• 1  tablespoon  cocoa
• 1  tablespoon cinnamon

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.