Ingredients
-
2/3
-
1/2
-
2
-
4
-
3
-
3
-
1/4
-
1
-
1
-
1/2
-
3/4
-
1
-
1
-
-
Directions
Moroccan Pound Cake, ZWT6 – NA*ME, I made this also in a loaf pan (1/2 recipe) and it turned out wonderfully 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 , This was very moist and flavorful! 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
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Cream Margarine and Sugar Until Light. |
|
3
Done
|
Add Eggs, One at a Time, Beating Thoroughly After Each. |
|
4
Done
|
Add Sifted Dry Ingredients Alternately With Milk, Beating Until Smooth. |
|
5
Done
|
Add Vanilla, Raisins and Nuts. Pour 3/4 of Batter Into a 10-Inch Tube Pan Lined on Bottom With Waxed Paper. |
|
6
Done
|
Mix Remaining Batter With Cocoa and Cinnamon and Spoon Onto Batter in Pan. Run a Knife Through Batter to Marbleize. |
|
7
Done
|
Bake at 350 About 1 Hour and 15 Minutes. |
|
8
Done
|
Let Stand in Pan 5 Minutes, Then Turn Out on Rack; Peel Off Paper. Cool and Sprinkle With Powdered Sugar. |
