Marble Pound Cake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 1/3 cup: All-purpose flour,
1 1/2 tsp: Baking powder,
1/4 tsp: Salt,
2 Sticks: Butter, room temp
1 2/3 cup: Granulated sugar,
5 large: Eggs,
1 1/2 tsp: Almond extract,
3 ounce: Semisweet chocolate chips (1/2 cup), melted
Confectioners sugar, optional
Directions:
Recipe by: The Womans Day Cookbook 1. Heat the oven to 325F. Grease
and lightly flour a 10-cup Bundt or fluted tube pan.
2. In a small bowl, beat the butter with an electric mixer until
smooth.
3. In a large bowl, beat the butter with an electric mixer until
smooth. Add the sugar and beat until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition.
Beat in the almond extract.
5. With the mixer on low speed, beat in the flour mixture until
smooth.
6. Put about 1 1/2 cups of the batter into a small bowl. Stir in the
melted chocolate until well blended.
7. Alternately put large spoonfuls of white and chocolate batter
into the prepared pan. Swirl gently with a thin knife to marbleize
the batter slightly. Tap the pan on the countertop to remove any air
bubbles.
8. Bake for 1 hour and 20 minutes, or until a toothpick inserted
near the center of the cake comes out clean. Set the pan on a wire
rack to cool for 20 minutes. Invert the cake onto the rack and cool
completely. Just before serving, sift confectioners sugar over the
top.
Source from luhu.jp
and lightly flour a 10-cup Bundt or fluted tube pan.
2. In a small bowl, beat the butter with an electric mixer until
smooth.
3. In a large bowl, beat the butter with an electric mixer until
smooth. Add the sugar and beat until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition.
Beat in the almond extract.
5. With the mixer on low speed, beat in the flour mixture until
smooth.
6. Put about 1 1/2 cups of the batter into a small bowl. Stir in the
melted chocolate until well blended.
7. Alternately put large spoonfuls of white and chocolate batter
into the prepared pan. Swirl gently with a thin knife to marbleize
the batter slightly. Tap the pan on the countertop to remove any air
bubbles.
8. Bake for 1 hour and 20 minutes, or until a toothpick inserted
near the center of the cake comes out clean. Set the pan on a wire
rack to cool for 20 minutes. Invert the cake onto the rack and cool
completely. Just before serving, sift confectioners sugar over the
top.
Source from luhu.jp