Pastel Pound Cake

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup pastel miniature marshmallows
• Confectioners' sugar

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with marshmallows. Top with remaining batter. Bake at 350u0b0 for 55-60 minutes or until a toothpick inserted in the center comes out clean.
3. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

butter, sugar, eggs, almond, vanilla, allpurpose, salt, baking powder, baking soda, buttermilk, pastel miniature marshmallows, confectioners

Taken from www.tasteofhome.com/recipes/pastel-pound-cake/ (may not work)