Old-Fashioned Buttermilk Marbled Pound Cake

A classic, tender buttermilk pound cake from Denny White with a beautiful chocolate marble swirl. This rich, dense cake is flavored with both vanilla and almond extracts for a wonderful depth of flavor.

Author

Denny White

---

Recipe

Measurements	Ingredients
1/2 cup	Butter, softened
1/2 cup	Shortening
2 cups	Sugar
4	Eggs
3 cups	All-purpose Flour
1/2 teaspoon	Baking Soda
1 cup	Buttermilk
1/8 teaspoon	Salt
2 teaspoons	Vanilla Extract
1 teaspoon	Almond Extract
For Marble:
1 ounce (1 square)	Unsweetened Chocolate
1 tablespoon	Shortening

---

Instructions

1. Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
2. Chocolate Mixture: In a small saucepan or microwave-safe bowl, melt the 1 tablespoon of shortening and the 1 square of unsweetened chocolate together until smooth. Set aside to cool.
3. Cake Batter: In a large bowl, cream the 1/2 cup of butter and 1/2 cup of shortening together. Gradually add the 2 cups of sugar, beating well with an electric mixer.
4. Add the eggs one at a time, beating after each addition.
5. In a small bowl, dissolve the baking soda in the buttermilk.
6. In another bowl, combine the flour and salt.
7. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour. Mix on low speed until just blended after each addition.
8. Stir in the vanilla and almond extracts.
9. Assemble: Remove 2 cups of the plain batter and place it in a separate bowl. Add the cooled chocolate mixture to this portion, stirring until blended.
10. Spoon ⅓ of the remaining plain batter into the prepared tube pan. Top with ½ of the chocolate batter. Repeat the layers, ending with the plain batter on top.
11. Gently swirl a knife through the batters once or twice to create a marble effect. Do not overmix.
12. Bake: Bake for one hour, or until a wooden pick inserted in the center comes out clean.
13. Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely.

---