Ingredients for Moroccan Pound Cake
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How to Make Moroccan Pound Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan; line the bottom with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 teaspoon vanilla extract, 1 cup raisins, and 1 cup chopped nuts.
- Pour ¾ of the batter into the prepared pan.
- In a small bowl, combine the remaining batter with 2 tablespoons unsweetened cocoa powder and ½ teaspoon ground cinnamon.
- Spoon the chocolate batter over the plain batter in the pan. Gently swirl the two batters together with a knife or toothpick for a marbled effect.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, peel off the parchment paper and dust with powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
150g
Fat
29g
Carbs
22g
