Fabulous Marble Pound Cake

"This fabulous classic pound cake is anything but boring. Moist and delicious, the way pound cake should be. Adapted from Montreal pastry chef, Marcy Goldman. MAKE AHEAD: Wrapped in foil the cake will keep in the refrigerator for 1 week or frozen for up to 2 months."
 
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photo by kzbhansen photo by kzbhansen
photo by kzbhansen
photo by kzbhansen photo by kzbhansen
photo by kzbhansen photo by kzbhansen
Ready In:
2hrs
Ingredients:
11
Yields:
1 8X4 loaf
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ingredients

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directions

  • Preheat the oven to 350°.
  • Spray an 8" X 4" bread pan with non-stick cooking spray and line the pan with parchment paper. Spray the paper.
  • Mix flour, baking powder and salt in a medium mixing bowl. In a separate bowl, combine the melted butter with the cocoa and blend until smooth.
  • Using a food processor, mix the softened butter with the granulated sugar. When combined, add eggs and vanilla and continue to process until creamy. Add the dry ingredients and pulse until JUST combined. Finally, add cream and process until smooth. Add 1 cup of this batter to the bowl with the cocoa and stir until smooth.
  • Pour half of the remaining batter into the prepared pan and smooth the surface with the back of a spoon. Spread the chocolate batter in the pan and then top with the rest of the batter. Using a butter knife, decoratively cut 5 swirls in the batter.
  • Bake for 25 minutes at 350°. Reduce the temperature to 325° and bake for an additional 25 minutes. Loosely cover with foil and bake 15 to 20 minutes longer, or until the top is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes before removing. Let cool completely on a wire rack. Dust with confectioners' sugar before serving.

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Reviews

  1. I have really been into pound cakes lately and this one sure is fantastic! This is the first time I have used my food processor for making a cake and it worked great. Thanks so much for sharing this excellent recipe that I will use again and again.
     
  2. Coming from someone who makes cakes on a regular basis, I have to say that this cake is fantastic! I increased the vanilla to 1 tablespoon, and baked these in two fancy-formed mini loaf pans, 350 degrees second-lowest rack in a convection air-bake oven for close to 30 minutes, I was pleased with the finished results, they baked out high and moist, this is a great cake recipe, thanks ncmystershopper!
     
  3. Haven't tasted it yet, but one thing is for sure; there's too much batter for an 8x4 loaf pan....ill follow up after tasting!
     
  4. Yee gods this is one great pound cake. I've tried it along with one of the highest rated regular pound cakes here and this one is still my favorite! Thank you so much for posting it!!!
     
  5. Great recipe! More of a cake texture then the denseness of a pound cake. We really enjoyed this!!! Easy to put together!! Next time I will probably not use the parchment paper becuase my pans are non-stick and mine had fold marks where the parchment creased a bit. Thanks for posting
     
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Tweaks

  1. I tried this recipe and the cake tasted great. I substituted half of the sugar with light brown sugar. This is going to be my favourite pound cake recipe.
     
  2. I'm not going to give stars for this because I didn't follow the recipe exactly. I used oil instead of the butter- the cake was good but nothing outstanding. I probably will not make it again.
     

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