Moroccan Pound Cake Recipe

• 2/3 cup Margarine
• 2 cups Sugar
• 4 Eggs
• 3 cups All-Purpose Flour
• 3 tsp Baking Powder
• ¼ tsp Salt
• 1 cup Milk
• 1 tsp Vanilla
• ½ cup Raisins
• ¾ cup Nuts (chopped, unsalted, mixed)
• 1 tbsp Cocoa
• 1 tbsp Cinnamon

• Preheat oven to 350 °F (175 °C).
• Line a 10-inch tube pan with waxed paper.
• Mix margarine and sugar together until light.
• Add eggs, one at a time. Beat the mixture after each egg addition.
• Sift together flour, baking powder and salt.
• Add the flour mixture alternating with milk to the egg mixture. Beat well until smooth.
• Add vanilla, raisins and nuts. Mix well.
• Pour ¾ of the batter into the pan.
• Add cocoa and cinnamon to the remaining ¼ batter. Mix well.
• Pour the batter into the pan.
• Run a knife through the batter to give it a marble effect.
• Bake the batter for 1 hour 15 minutes.
• Remove and let the cake stand in the pan for 5 minutes.
• Thereafter, turn out onto a wire rack and peel off the waxed paper.
• Cool the cake and sprinkle powdered sugar over the cake.