Pastel Pound Cake Recipe

5 1 1
Pastel Pound Cake Recipe
Pastel Pound Cake Recipe photo by Taste of Home
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Pastel Pound Cake Recipe

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5 1 1
Publisher Photo
Mini tinted marshmallows create a marbled look in this Bundt-shaped pound cake from Jean Karolewicz of Elmwood Park, Illinois. It's sppecial enough to offer at a festive gathering or to slice up for a weekday snack.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup pastel miniature marshmallows
  • Confectioners' sugar

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with marshmallows. Top with remaining batter. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.
Originally published as Pastel Pound Cake in Country Woman May/June 2004, p40

Nutritional Facts

1 slice: 319 calories, 13g fat (8g saturated fat), 84mg cholesterol, 312mg sodium, 46g carbohydrate (27g sugars, 1g fiber), 5g protein.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup pastel miniature marshmallows
  • Confectioners' sugar
  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add extracts. Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with marshmallows. Top with remaining batter. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean.
  3. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.
Originally published as Pastel Pound Cake in Country Woman May/June 2004, p40

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Sandyc6348 User ID: 6239356 221982
Reviewed Mar. 4, 2015 Edited Mar. 5, 2015

"I have made this several times. I also used lemon instead of almond, and some yellow cake coloring. Made a lemon glaze on top. I have also made it with sprinkles in it. That makes a pretty cake too. The regular cake, I have made a strawberry short cake. I tried using sugar instead of flour in my cake pan, that way it makes it own glaze. This is a great basic cake. There are so many ways you do with is cake. It is delish. Sandra Cox, Henderson, Texas......."

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