Marbled Million Dollar Pound Cake Recipe 425 Recipes

MILLION DOLLAR POUND CAKE

Steps:

• Beat butter at medium speed with an electric mixer until creamy. (The butter will become a lighter yellow color; this is an important step, as the job of the mixer is to incorporate air into the butter so the cake will rise. It will take 1 to 7 minutes, depending on the power of your mixer.) Gradually add sugar, beating at medium speed until light and fluffy. (Again, the times will vary, and butter will turn to a fluffy white.) Add eggs, 1 at a time, beating just until yellow yolk disappears.
• Add flour to creamed mixture alternately with milk, beginning and ending with flour. Beat at low speed just until blended after each addition. (The batter should be smooth and bits of flour should be well incorporated; to rid batter of lumps, stir gently with a rubber spatula.) Stir in extracts.
• Pour into a greased and floured 10-inch tube pan. (Use vegetable shortening or butter to grease the pan, getting every nook and cranny covered. Sprinkle a light coating of flour over the greased surface.)
• Bake at 300°F for 1 hour and 40 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan, and cool completely on a wire rack.

MARBLED MILLION DOLLAR POUND CAKE RECIPE - (4.2/5)

Steps:

• Lay butter and eggs out to get room temperature for 30-45 minutes before beginning the cake. Generously grease and flour a large 10-cup tube cake pan. In a very large mixing bowl and using a mixer on medium speed, beat the butter until creamy and pale colored, about 5 minutes. Gradually beat in the sugar until all of it has been incorporated and the texture is light and fluffy and almost white in color. Beat in one egg at a time, mixing just until each egg is blended. On low speed, add the flour to the creamed mixture alternately with the milk, beginning and ending with the flour. (1 c flour, 1/4 c milk, 1 c flour, 1/4 c milk, 1 c flour, 1/4 c milk, remaining 1 c flour). Stir in both extracts* (see note at end first). Preheat oven to 300 degrees F. Pour batter into prepared tube pan and bake on center rack of oven for 1 hr 30-40 minutes, or until center tests done with a long wooden toothpick or skewer. Cool in pan on a wire rack for 15 minutes then remove cake to cool completely on the wire rack. Store covered at room temperature. Serve with whipped cream/whipped topping, chocolate syrup, fresh berries, or my favorite, vanilla ice cream! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ For the optional chocolate batter: *Omit the almond extract from the cake batter above. Remove about HALF the batter to another mixing bowl; then whisk in 1/4 cup cocoa powder just until combined. Alternately add the two bowls of batter to the prepared tube pan and bake as directed above.