Pound Cake, Granny’s Marbled Cake

My Grandmother’s Marbled Pound Cake

My grandmother always baked early in the morning.  The ingredients all stood out of the fridge overnight so that they were all at room temperature.

You’ll need
125g unsalted butter
220g cake flour
2 teaspoons baking powder
½ tsp salt
250g white sugar
3 large eggs
1 tsp vanilla extract
165ml buttermilk
2½ Tbs cocoa powder
Red food colouring

Method
Set the oven at 180C and butter [with extra butter] a 22cm loaf tin.  Sift in some flour, coats the butter and tap out the excess.  Sift together the flour, baking powder and salt into a bowl.  Using a wooden spoon and a bowl, or an electric beater, whip the butter till light and fluffy and then beat in the sugar a little bit as a time.  Add the eggs one by one with a generous spoon of the flour to prevent curdling, adding the vanilla with the last egg.  Add the remaining flour alternately with the buttermilk.  Spoon one third of the batter into the loaf tin.  Divide the remainder into two bowls.  Dissolve the cocoa in a little boiling water and add to one bowl.  Stir in well and spoon on top of the vanilla batter.  Colour the remaining batter with the red food colouring and spoon on top of the chocolate better.  Using a knife in a round and round motion, stir the three batters to make a marble pattern don’t stir too much.  Bake in the preset oven, turning the loaf pan after 20 minutes, for 40 – 50 ,imutes. Or until a skewer inserted in the middle of the cake comes out clean.  Remove from the oven and place on a cooling rack for ten minutes.  Turn the cake out of the loaf tin and cool completely.  The cake can be iced with butter icing or just sprinkled with icing sugar.

With any luck the cake might last for three days, if you can keep your kids away from it!

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March 12th, 2013|Categories: Recipes|Tags: |