Description

This marbled pound cake is so rich and moist you won’t need any icing or frosting. My preference is for a dusting of powdered sugar!

Scale

Ingredients

1 1/4 cups soft butter
2 1/2 cups sugar
5 eggs
2 1/2 cups sifted flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup less 2 tablespoons milk
2 teaspoons vanilla
1/4 cup cocoa, sifted
Confectioners sugar (to sprinkle over the cake)

Instructions

Cream the butter; gradually add sugar and beat until light and fluffy. Beat in the eggs, one at a time, creaming well after each addition.
Sift together the flour, baking powder and salt. Add alternately with milk and vanilla to creamed mixture.
Take out 2 cups of the cake batter. Blend cocoa into it. Alternately spoon light and chocolate batters into lightly greased and floured 10″ tube cast aluminium, bundt-cake pan.
Bake in a slow oven (325*) for 1 hour and 10 minutes for a 10: tube pan or 1 hour and 30 minutes for the heavier, cast aluminium pan or until the cake tests as done with a cake tester.
Cool in the pan about 10 minutes. Invert the cake on a wire rack and remove carefully from the pan. Cool the cake completely. Sift on the confectioners sugar.
You will also need: Mixer, bowls, measuring spoons, spatula, cake tester, bundt-cake pan or 10″ fluted tube pan.
Cook Time: 1 hour and 10 minutes for a 10″ tube pan or 1 hour and 30 minutes for the heavier, bundt-cake pans or until cake tests done.

Notes

This marbled pound cake is very buttery and moist. If you would like a richer chocolate color, increase the amount of cocoa by two or three tablespoons.

What flavor ice cream do you serve with this cake? Chocolate or French Vanilla? We serve French Vanilla.

Nutritional Information: We do not have any specific nutritional information available, but the ingredients speak for themselves – the resulting cake is loaded with calories!

Keywords: cake, bundt pan, pound cake