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Pastel Pound Cake

By: Jean Karolewicz  
"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."

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 45 people have saved this

Prep Time:
10 Min
Cook Time:
55 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 12 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 rainbow colored miniature marshmallows
  • confectioners' sugar

Directions

  1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating 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 degrees F for 55-60 minutes or until a toothpick inserted near 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 31, 2009 by naples34102 
I am SO happy to be the first to review this recipe and rate it so highly! I followed the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by SUPERPILOT 
This is delicious! I made it with my 3-yr old son as a surprise for daddy, but there may not... MORE

 
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