Nutmeg Pound CakePosted in : Cake on by : Daphne
This spicy pound cake has a mocha center that just naturally occurs when you pour the cocoa portion of the cake mixture over the light batter. For a more attractive presentation, use a fancy tube-type pan with an 8 to 10 C. capacity. Butter and eggs must be at room temperature or creamed mixture will not turn out light and fluffy. If mixture is cold and “curdled” in appearance, place bowl over warm water for a few minutes, then proceed beating until fluffy. In small bowl mix cocoa, coffee powder, baking soda and hot water to make a paste. Set side. In large mixing bowl, cream butter with sugar until smooth. Beat in eggs until fluffy. Stir together flour, baking powder, salt, nutmeg and cinnamon. Add to creamed mixture alternately with the milk, beginning and ending with flour. Beat until smooth. Pour 3/4 of the mixture into a well buttered, tube-type pan of 8 to 10 C. capacity. Smooth out white batter in pan. Stir reserved cocoa mixture into remaining batter and pour over top. Bake at 350 degrees for 45 to 50 minutes or until a skewer inserted in the center comes out clean.