Pastel Pound Cake

Name: Pastel Pound Cake
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 12-16 servings.
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

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.

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.

Nutrition Facts

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

Originally published as Pastel Pound Cake in Country Woman May/June 2004

Reviews

My Review

Click stars to rate

Average Rating:

Sandyc6348

Mar 4, 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.......