Moroccan Pound Cake

Name: Moroccan Pound Cake
Prep time: 15 min
Cook time: 95 min
Total time: 110 min
Yield: 12 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 0.667 cup oleo; 0.5 cup vegetable shortening; 2 cup sugar; 4 eggs; 3 cup all-purpose flour; 3 tsp baking powder; 0.25 tsp salt; 1 cup milk; 1 tsp alcohol-free vanilla extract; 0.5 cup raisins; 0.75 cup nuts; 1 tbsp cocoa; 1 tbsp cinnamon

Oleo, raisins and nuts come together in this cake, scented with cinnamon and baked in the oven. It's finished with powdered sugar.

1 hr 50 min · Serves 12 · Medium

Method

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Time: Prep 15 min · Cook 95 min · 110 min total
Difficulty: medium

1
Preheat oven to 350°. Cream margarine and sugar until light. Add eggs, one at a time, beating thoroughly after each.
2
Add sifted dry ingredients alternately with milk, beating until smooth. Add vanilla, raisins and nuts. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
3
Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan. Run a knife through batter to marbleize.
4
Bake at 350° about 1 hour and 15 minutes. Let stand in pan 5 minutes, then turn out on rack; peel off paper. Cool and sprinkle with powdered sugar.