Moroccan Pound Cake Recipe

Name: Moroccan Pound Cake
Yield: 4 servings
Cuisine: American
Ingredients: 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

Servings: persons

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

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 350u00b0 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2/3 c. oleo, 1/2 c. vegetable shortening, 2 c. granulated sugar, 4 eggs, and more.

Yes, Moroccan Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Pound Cake

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