INGREDIENTS

INSTRUCTIONS

Recently someone asked for a pareve pound cake recipe that doesn't
taste like cardboard (see how easy it is to respond without reposting
the original post?). This is another recipe from the Spice and Spirit
Cookbook (you can tell I use this book a lot!) that we really enjoy
and it's always enthusiastically received at get-togethers with
friends. It's moist and yummy!  Preheat oven to 350 F. Grease a 10-inch
tube pan (I use a bundt pan)  and set aside. In a large mixer bowl,
beat sugar and margarine at low  speed until blended. Increase speed to
high and beat until light and  fluffy. Add remaining ingredients except
cocoa and beat at low speed  until well mixed, constantly scraping bowl
with rubber spatula.  Increase speed to high and beat 4 minutes longer,
occasionally  scraping bowl. Pour half of batter into tube pan. Add
cocoa to  remaining batter and mix well. Pour over white batter and
swirl with  large spoon to obtain marbled effect (I sometimes just
sandwich the  chocolate batter between 2 layers of white batter so
there's a tube  of chocolate in the middle of the cake). Bake for one
hour, or until  toothpick inserted in center comes out clean. I usually
start  checking it after 45 minutes- you don't want this cake to bake
too  long- it won't be as moist.  I usually mix some powdered sugar,
vanilla extract, and a little  water to make a glaze that I pour over
the cake (sometimes I add  cocoa to make a chocolate glaze).  By the
way, I think Rina asked about the difference between cottage,  ricotta,
and farmer cheeses- well, farmer cheese, if I remember  correctly from
seeing my grandmother (may she rest in peace) eat it  all the time,
looks something like a VERY dry cottage cheese that's  sold in brick
form rather than in a tub (maybe someone else can  explain it better)
and I've never seen it sold here in Israel.  Ricotta cheese also seems
like a drier form of cottage cheese- it's  often used instead of
cottage cheese in lasagna and ravioli (I use it  that way and find it
much tastier). There are one or 2 companies in  Israel that produce it,
but I can't think of the names right now. I  find the Israeli ricotta
cheeses much drier than the American ones so  I usually mix them with
an egg. Hope this helps!  Posted to JEWISH-FOOD digest Volume 98 #024
by Lori Vingot  <elivingt@internet-zahav.net> on Jan 13, 1998

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