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“Two recipes in one! It’s delicious as a plain pound cake or add the cinnamon pecan mixture and it's a Cinnamon Pecan Swirl Pound Cake! Either way, it gets rave reviews! (Note: I do not use lemon extract with the cinnamon pecan mixture—only vanilla.)”
READY IN:
1hr 45mins
SERVES:
12
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and margarine; gradually add sugar, beating until light and fluffy.
  2. Add eggs, one at a time, beating well after each addition.
  3. Combine flour and baking powder; add to creamed mixture alternately with milk, mixing well after each addition.
  4. Stir in vanilla (and/or lemon extracts).
  5. Pour batter into greased and floured 10” tube pan.
  6. Bake at 350 degrees for 1 hour and 15 minutes, or until cake tests done when toothpick inserted in the center comes out clean.
  7. Cool in pan 10-15 minutes; remove from pan and cool completely.
  8. *TO MAKE THE CINNAMON PECAN SWIRL POUND CAKE:.
  9. Pour half of the above pound cake batter into pan.
  10. Sprinkle with pecan mixture and top with remaining batter.
  11. Bake as directed (may take a little bit longer).

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