Recipes

The Best Pound Cake – Two-Tone Pound Cake


Try To Ignore the crust! No matter how well I grease and flour my “non stick” bundt pan, disaster unfolds!

However…this is Sandy Stubblefield’s recipe for pound cake…it is DELICIOUS! Perfect balance of texture and flavors!

Marbled Pound Cake

This is the only pound cake recipe I ever use – comes out perfect every time.

Good with fresh fruit, ice cream, or just as it is… the crust is to-die-for. 😍

Enjoy!

Two-Tone Pound Cake (Farm Journal Country Cookbook, Revised 1972)

Ingredients

1 1/4 cup butter

  • 2 1/2 cup sugar

  • 5 eggs

  • 2 1/2 cup sifted flour

  • 1 1/4 tsp baking powder

  • 1/2 tsp salt

  • 1 cup less 2 tbls. milk

  • 2 tsp. vanilla

  • 1/4 cup cocoa, sifted

  • Confectioner’s sugar (for top)

    Instructions

    Cream butter, gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time, creaming well after each addition.Sift together flour, baking powder and salt. Add them alternately with the milk and vanilla to the creamed mixture.Take out 2 cups cake batter and blend the cocoa into it.Alternately spoon the light and chocolate batters into a greased and floured 10″ tube pan, or a 10″ cast aluminum fluted pan. (I use a knife to gently swirl the two together)Bake in a slow oven (325) 70 minutes for a 10″ tube pan, or 90 minutes for a fluted tube pan, or until cake tests done.Cool in pan about 10 minutes. Invert cake onto wire rack and remove from pan.Cool cake thoroughly. Sift on confectioner’s sugar.

    Sift together flour, baking powder and salt. Add them alternately with the milk and vanilla to the creamed mixture.Take out 2 cups cake batter and blend the cocoa into it.Alternately spoon the light and chocolate batters into a greased and floured 10″ tube pan, or a 10″ cast aluminum fluted pan. (I use a knife to gently swirl the two together)Bake in a slow oven (325) 70 minutes for a 10″ tube pan, or 90 minutes for a fluted tube pan, or until cake tests done.Cool in pan about 10 minutes. Invert cake onto wire rack and remove from pan.Cool cake thoroughly. Sift on confectioner’s sugar.

    Notes

    This batter makes a large cake – do not use a smaller cake pan! … Of course you can use multiple different sized pans, just don’t fill more than 2/3s.

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