"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Marbled Pecan Pound Cake Recipe

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This recipe for Marbled Pecan Pound Cake, by , is from Generations of Good Stuff, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Claiborne
Added: Wednesday, October 18, 2006


tsp salt
cup butter, softened (margarine is ok)
cup shortening
3 cups sugar
5 large eggs
3 cups flour
tsp baking powder
1 cup milk
1 t vanilla
1 (1 oz) square unsweetened chocolate
1 T shortening
cup chopped pecans

Beat butter and 1/2 c shortening at medium speed about 2 min until creamy. Gradually add sugar, beating at medium 5-7 min. Add eggs, one at a time, beating just until yellow disappears.
Combine flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low just until blended after each addition. Stir in vanilla.
Combine chocolate and 1 T shortening in a small, heavy saucepan and cook carefully until chocolate melts. (I do this in the wave.) Remove 2 cups batter and add chocolate mix, stirring until blended. Pour 1/3 of remaining plain batter into a greased and floured 10" tube pan. Top with half of chocolate batter. Repeat layers, ending with plain. Gently swirl with a knife to create marble effect and sprinkle with pecans. Bake at 350 for 1 hr & 10 minutes or until wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10-15 minutes. Remove from pan and let cool completely on wire rack. Don't over bake or it may be dry.

Personal Notes:
Personal Notes:
I made this for Tom every time they came for a visit and it was one of his favorites. This was originally in a really old Southern Living magazine.




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