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Nutmeg Pound Cake
2 tbsp. dark cocoa
1/2 tsp. instant coffee powder
1/8 tsp. baking soda
2 tbsp. hot water
3/4 c. butter or margarine, room temperature
1 c. sugar
2 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 1/2 tsp. ground nutmeg
1 tsp. cinnamon
1/2 c. milk
This spicy pound cake has a mocha center that just naturally occurs when you pour the
cocoa portion of the cake mixture over the light batter. For a more attractive
presentation, use a fancy tube-type pan with an 8 to 10 cup capacity. For 1 cake you will
TIPS: Butter and eggs must be at room temperature or creamed mixture will not turn out
light and fluffy. If mixture is cold and "curdled" in appearance, place bowl
over warm water for a few minutes, then proceed beating until fluffy. In small bowl mix
cocoa, coffee powder, baking soda and hot water to make a paste. Set side. In large mixing
bowl, cream butter with sugar until smooth. Beat in eggs until fluffy. Stir together
flour, baking powder, salt, nutmeg and cinnamon. Add to creamed mixture alternately with
the milk, beginning and ending with flour. Beat until smooth. Pour 3/4 of the mixture into
a well-buttered, tube-type pan of 8 to 10 cups capacity. Smooth out white batter in pan.
Stir reserved cocoa mixture into remaining batter and pour over top. Bake at 350 degrees
for 45 to 50 minutes or until a skewer inserted in the center comes out clean.