Moroccan Pound Cake

  1. Cream margarine and granulated sugar until light.
  2. Add eggs, one at a time, beating thoroughly after each.
  3. Add sifted dry ingredients alternately with milk, beating until smooth.
  4. Add vanilla, raisins and nuts.
  5. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
  6. Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan.
  7. Run a knife through batter to marbleize.
  8. Bake at 350u0b0 about 1 hour and 15 minutes.
  9. Let stand in pan 5 minutes, then turn out on rack; peel off paper.
  10. 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)

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