Easter Brunch Recipe-Chocolate Swirl Pound Cake Recipe

Easter Brunch Recipe-Chocolate Swirl Pound Cake Recipe

They don’t call it a pound cake for anything, have you lifted a truly homemade loaf before, easily over a pound. Easter season growing up usually meant a two-foot long pound cake made by my grandmother. She used a special long loaf pan to make this. I purchased a pan several years ago and I  have made the long version before, here is a picture before my blogging days. We have so many fun pound cake recipes from Lemon Lime pound cake or simple shortcut lemon pound cake.

marbled-pound-cake

 

Recently I have revised the recipe to make it a more reasonable size for my family and my waist line. Free to double the recipe if you like pound cake as it freezes wonderfully. I like to pre-slice the loaf and freeze the slices for individual snacking. However, I am usually the only one that grabs them out of the freezer.
Before hitting the oven.

To make my version a little different I swirl a little chocolate flavored batter to create the swirl look. Of course, you can also skip the pecans but I love the extra crunch they provide.

Bottom View
Pound cake is a great item to make ahead as it stays fresh, especially uncut for several days.

Grandma’s Pound Cake

Grandma's Pound Cake Recipe

Grandma's Pound Cake Recipe

Yield: 20 slices
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

My italian Grandmother's Pound cake recipe.  A Easter Dessert Tradition. 

Ingredients

  • 1/2 c. Chopped Pecans
  • 1/2 lb. Shortening, 1/2 butter & ½ margarine this time I used all butter
  • 1 1/2 c. Granulated Sugar
  • 3 Eggs
  • 2 c. Sifted Cake Flour
  • 1/3 tsp. Mace
  • 4 tsp Salt
  • 1/3 c. Milk
  • 1 tsp. Vanilla
  • 1/4 c. Cocoa, optional

Instructions

  1. Preheat oven to 350 degrees. Butter the oblong cake pan generously with butter.
  2. Cream shortening, sugar and eggs with mixer. In separate bowl, mix flour, salt and mace.
  3. Mix milk and vanilla in a separate bowl.
  4. Alternate adding flour mixture and milk mixture to mixer a little at a time until finished.
  5. Spread bottom of pan with pecans before adding dough. Save some pecans for top of dough.
  6. Once pour dough in pan, place a crease in top of dough and sprinkle with chopped pecans.
  7. Bake for 20 minutes at 350 degrees. Then lower oven to 325 degrees and bake
  8. for about an hour.
  9. For Swirled version: Fill the pan leaving about a 1/3 of the batter in the mixing bowl. Stir in Cocoa until blended. If not dark enough for your taste, add a tablespoon at a time. Pour Chocolate batter on top and use a knife to gently swirl batter together
Nutrition Information
Yield 20 Serving Size 1
Amount Per Serving Calories 257Total Fat 15gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 37mgSodium 485mgCarbohydrates 27gFiber 1gSugar 15gProtein 3g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on stayingclosetohome.com should only be used as a general guideline.

2 Comments

  1. Oh that looks SO GOOD. I’m a sucker for pound cake 🙂

  2. Oh man, that makes me hungry for some pound cake… Eat it warm, yum yum!

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