PASTEL POUND CAKE

Pastel Pound Cake image

Mini tinted marshmallows create a marbled look in this pound cake It's special enough to offer at a festive gathering or to slice up for a weekday snack.&emdash;Jean Karolewicz, Elmwood Park, Illinois

Provided by Taste of Home

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 12

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
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

Steps:

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 : Calories 319 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 312mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g fiber), Protein 5g protein.