Marble Pound Cake Recipe
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This Marble Pound Cake Recipe is a classic. The batter is swirled to create a beautiful marble pattern in each slice. Everyone has their own technique to swirling a marble batter. I take my butter knife and gently fold the batters together down the length of the loaf; you just want to be careful not to mix the batters together so the batter is all one color. The slices are pretty enough to serve plain; or you could top each slice with fresh macerated strawberries. This is a nice simple dessert to have with your after dinner .
3 cups all purpose flour
½ tsp. baking powder
¼ tsp. salt
1 ounce unsweetened baking chocolate
1 Tbs. solid shortening
1 cup unsalted butter, softened
3 cups white granulated sugar
5 large eggs
1 cup milk
2 tsp. pure vanilla extract
Preheat oven to 350º F, spray two 1 lb. loaf pans with bakers cooking spray (with flour), and set aside.
In a gallon sized Ziploc bag, combine the flour, baking powder and salt; seal bag, shake well and set aside.
In a 2 cup glass measure, melt baking chocolate and shortening in the microwave for 30 seconds on high. Stir until chocolate is melted, you may need to microwave longer but stir after every 10 seconds. You may also use a double boiler
. You don’t want to scorch the chocolate. Set aside.
With an , cream the butter and sugar together until light and fluffy; 5-7 minutes. Add eggs one at a time beating well after each addition. Scrape sides of bowl occasionally with a silicone spatula.
With your at it’s very slowest setting add flour mixture and milk alternately beating just until smooth, scraping sides of bowl as you go along. Beat in the pure vanilla extract
. Pour 2 cups of batter into the measure with the melted chocolate and stir well. Spoon ¼ of the vanilla batter into each of the prepared 1 lb. loaf pans. Top the first layer in each pan with half of the chocolate batter. Finish off layers by spooning the remainder of the vanilla batter between both pans. With a butter knife swirl the chocolate and vanilla layers together gently in both pans.
Bake for 65 to 75 minutes or until a toothpick inserted in the center come out clean. Cool for 10 minutes in the pan placed on a wire cooling rack
. Remove the cakes from the pans and cool completely on wire cooling rack
. Use a serrated bread knife to slice.
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Photo credits:
Picture of
a loaf of Marble pound cake by
vasilkovaya @ istockphoto.com
Picture of cookie dough hearts by PIKSEL @ istockphoto.com
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