Moroccan Pound Cake

"ZWT6 - NA*ME"
 
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photo by diner524 photo by diner524
photo by diner524
Ready In:
1hr 50mins
Ingredients:
13
Serves:
12
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ingredients

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directions

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

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Reviews

  1. kitty.rock
    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.
     
  2. cookin_nurse
    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
     
  3. diner524
    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.
     
  4. Chocolatl
    This is a wonderful cake, very tender. My guys won't eat raisins so I left them out, and now I wish I hadn't. The nuts add so much flavor and character, and I love the marbling. Thanks for posting! Made for ZWT 6.
     
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