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Receta Marble Swirl Pound Cake
by Global Cookbook

Marble Swirl Pound Cake
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Ingredientes

  • 2 c. Sugar
  • 1 c. Margarine, softened
  • 3 1/2 c. Flour
  • 3 tsp Baking pwdr
  • 1 c. Orange juice
  • 2 tsp Vanilla extract
  • 4 x Large eggs
  • 1/4 c. Cocoa

Direcciones

  1. Recently someone asked for a pareve lb. cake recipe which doesn't taste like cardboard (see how easy it is to respond without reposting the original post). This is another recipe from the Spice and Spirit Cookbook
  2. (you can tell I use this book a lot!) which we really enjoy and it's always enthusiastically received at get-togethers with friends. It's moist and yummy!
  3. Preheat oven to 350 F. Grease a 10-inch tube pan (I use a bundt pan) and set aside. In a large mixer bowl, beat sugar and margarine at low speed till blended. Increase speed to high and beat till light and fluffy. Add in remaining ingredients except cocoa and beat at low speed till well mixed, constantly scraping bowl with rubber spatula. Increase speed to high and beat 4 min longer, occasionally scraping bowl. Pour half of batter into tube pan. Add in cocoa to remaining batter and mix well. Pour over white batter and swirl with large spoon to obtain marbled effect (I sometimes just sandwich the chocolate batter between 2 layers of white batter so there's a tube of chocolate in the middle of the cake). Bake for one hour, or possibly till toothpick inserted in center comes out clean. I usually start checking it after 45 min- you do not want this cake to bake too long- it will not be as moist.
  4. I usually mix some powdered sugar, vanilla extract, and a little water to make a glaze which I pour over the cake (sometimes I add in cocoa to make a chocolate glaze).
  5. By the way, I think Rina asked about the difference between cottage, ricotta, and farmer cheeses- well, farmer cheese, if I remember correctly from seeing my grandmother (may she rest in peace) eat it all the time, looks something like a VERY dry cottage cheese which's sold in brick form rather than in a tub (maybe someone else can explain it better) and I've never seen it sold here in Israel. Ricotta cheese also seems like a drier form of cottage cheese- it's often used instead of cottage cheese in lasagna and ravioli (I use it which way and find it much tastier). There are one or possibly 2 companies in Israel which produce it, but I cannot think of the names right now. I find the Israeli ricotta cheeses much drier than the American ones so I usually mix them with an egg. Hope this helps!