Moroccan Pound Cake

Name: Moroccan Pound Cake
Ingredients: 2/3 cup oleo; 1/2 cup vegetable shortening; 2 cups sugar; 4 eggs; 3 cups all-purpose flour; 3 teaspoons baking powder; 1/4 teaspoon salt; 1 cup milk; 1 teaspoon vanilla; 1/2 cup raisins; 3/4 cup nuts, chopped, unsalted, mixed; 1 tablespoon cocoa; 1 tablespoon cinnamon

13 ingredients

8 steps

Ingredients

2/3 cup oleo
1/2 cup vegetable shortening
2 cups sugar
4 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla
1/2 cup raisins
3/4 cup nuts, chopped, unsalted, mixed
1 tablespoon cocoa
1 tablespoon cinnamon

Directions

1

Preheat oven to 350°.
2

Cream margarine and sugar until light.
3

Add eggs, one at a time, beating thoroughly after each.
4

Add sifted dry ingredients alternately with milk, beating until smooth.
5

Add vanilla, raisins and nuts. Pour 3/4 of batter into a 10-inch tube pan lined on bottom with waxed paper.
6

Mix remaining batter with cocoa and cinnamon and spoon onto batter in pan. Run a knife through batter to marbleize.
7

Bake at 350° about 1 hour and 15 minutes.
8

Let stand in pan 5 minutes, then turn out on rack; peel off paper. Cool and sprinkle with powdered sugar.