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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 12 |
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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 king arthur unbleached 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:
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 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. Yield: 12-16 servings.
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