Categories: Cakes, My Baking & Cooking

Marble Swirl Pound Cake

I baked this the other night, and it doesn’t quite cut the mustard. I can’t get past the orange juice aftertaste from the one cup I put in place of milk. It’s not bad, per se (its good points are it’s light and airy)….and I’ve definitely sampled much worse cakes, but unless you realllllly, trulllllly like orange juice, this does not resemble the marble cake flavor I’m so desperately achin’ for, plus I’m super picky when it comes to desserts (blame it on my sweet tooth). 😛

Bottom line is I’ll stick closer to the original recipe, but (you knew that was coming!) maybe I’ll use chocolate instead of cocoa. One reviewer mentioned having “melted 2 squares of unsweetened chocolate and ground 2 squares of semisweet chocolate squares”, so that’s exactly what I’ll do next time.

If there’s something else I learned from this, I am so not a swirler, not even a decent one. LOL.


Told ya, I’m a horrible swirler

Right side

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Left side

As I’ve already mentioned, this is going to be a do-over, but I’ll post my recipe anyway.

Marble Swirl Pound Cake

  • 1/2 cup (1 stick) butter, softened
  • 2 cups white sugar–I’ll add a little bit more sugar next time, maybe 1/4 cup
  • 4 eggs
  • 1/2 cup apple sauce
  • 1 cup orange juice–I’ll use milk next time…I’ve learned my lesson, LOL
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened cocoa powder–I’ll use 2 squares unsweetened chocolate + 2 square semisweet chocolate squares next time


  1. Preheat oven to 350 degrees F. Grease tube pan.
  2. In mixing bowl, cream together butter and sugar until well blended. Beat in eggs, then add apple sauce and orange juice. Add vanilla. In separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to mixing bowl and beat until combined.
  3. Remove 2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter until well blended.
  4. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
  5. Bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan for 5 minutes. Remove cake from pan, and cool completely.
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One comment for “Marble Swirl Pound Cake”

  1. So I could totally make this and use soy milk or rice milk, don’t ya think? Any chance you could be posting diary free yummies sometime?

    1 Posted by Theresa | November 14, 2008, 9:10 pm

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