Moroccan Pound Cake
- 2/3 c. oleo
- 1/2 c. vegetable shortening
- 2 c. granulated sugar
- 4 eggs
- 3 c. all-purpose flour
- 3 tsp. baking powder
- 1/4 tsp. salt
- 1 c. milk
- 1 tsp. vanilla
- 1/2 c. raisins
- 3/4 c. chopped unsalted mixed nuts
- 1 Tbsp. each cocoa and cinnamon
- Cream margarine and granulated sugar until light.
- Add eggs, one at a time, beating thoroughly after each.
- Add sifted dry ingredients alternately with milk, beating until smooth.
- Add vanilla, raisins and nuts.
- Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
- Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan.
- Run a knife through batter to marbleize.
- Bake at 350u0b0 about 1 hour and 15 minutes.
- Let stand in pan 5 minutes, then turn out on rack; peel off paper.
- Cool and sprinkle with powdered sugar.
oleo, vegetable shortening, sugar, eggs, allpurpose, baking powder, salt, milk, vanilla, raisins, nuts, cocoa
Taken from www.cookbooks.com/Recipe-Details.aspx?id=358138 (may not work)