Pretty and Pink Pound Cake
photo by Baby Kato
- Ready In:
- 1hr 55mins
- Ingredients:
- 12
- Yields:
-
1 cake
- Serves:
- 16
ingredients
- 1 cup vegetable oil
- 2 1⁄2 cups sugar
- 1 cup buttermilk
- 4 egg whites
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon butter flavor extract
- 3 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄4 cup seedless raspberry jam
- red food coloring (optional)
directions
- Preheat oven to 325 degrees. Grease and flour one 9 x 5 x 3 inch loaf pan, and set aside.
- Beat oil and sugar at medium speed with a mixer -- about 2 minutes.
- Combine buttermilk, egg whites, egg, vanilla, and butter-flavor extract, stirring until blended.
- Combine flour, salt, and soda; add to oil mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed, beating just until blended after each addition.
- Divide batter into thirds. Spread one portion into loaf pan.
- Stir raspberry jam (and, if desired, 2 drops red liquid food coloring) into second portion; spread gently over first layer. Spoon remaining batter over top.
- Bake at 325 for 1 hour and 35 minutes or until a wooden stick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
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RECIPE SUBMITTED BY
Lynne the Pirate Queen
Chicago, Illinois