One of the first cakes made from scratch is this home made butter marble poundcake, the recipe comes from an INDULAC’s recipe calendar from 1989, it asks for a few products produced by the company at that time as Milky brand milk or Rika butter, both brands far gone of the Venezuelan market. However the recipe is very usable, easy to do and has that delicious butter taste that I love, this recipe has some tweaks on a few ingredients to improve flavor and quality.
1 tbsp baking powder
3 cups of all porpouse flour
380 g salted butter
2 cups of sugar
1 cup of milk
6 tbsp pure cocoa powder
Preheat oven to 350 °F
In a bowl sift the flour and the baking powder
In another bowl (it can be done with the electric mixer) cream the butter and sugar, keep whisking and add the eggs one by one, alternating with the milk and sifted flour.
In baking mold buttered and and floured pour half the preparation.
To the other half add the cocoa and mix to have an uniform color.
Pour this mix over the other and with the tip of a knife mix doing twirling movements.
Bake for approximately an hour to 350 °F and unmold before completely cool.