Tiger Pound Cake

Name: Tiger Pound Cake
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 cups unsalted butter (plus more to grease a 10 x 3.5 inch bundt pan); 2 1/2 cups granulated sugar; 3 cups all-purpose flour (plus more to dust the bundt pan); 1 teaspoon baking powder; 1 teaspoon baking soda; Pinch kosher or coarse sea salt; 8 large eggs; 2 teaspoons vanilla extract; 1 cup sour cream; 1/2 cup boiling water; 1/2 cup cocoa powder; 2 tablespoons grated orange zest; 1 teaspoon almond extract; 1/2 cup freshly squeezed orange juice; Confectioners' sugar for dusting

Panqué de Naranja y Chocolate

Recipe Yield

10 Servings

Cooking time

1 hour 15 minutes

Rate this recipe

4.09 from 12 votes

Ingredients

2 cups unsalted butter plus more to grease a 10 x 3.5 inch bundt pan
2 1/2 cups granulated sugar
3 cups all-purpose flour plus more to dust the bundt pan
1 teaspoon baking powder
1 teaspoon baking soda
Pinch kosher or coarse sea salt
8 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1/2 cup boiling water
1/2 cup cocoa powder
2 tablespoons grated orange zest
1 teaspoon almond extract
1/2 cup freshly squeezed orange juice
Confectioners' sugar for dusting

To Prepare

Pre-heat oven to 350 degrees Fahrenheit. Butter a bundt pan and coat with flour, dusting off any excess flour.
In a stand mixer, beat the butter using the paddle attachment on medium-high speed until soft and creamy, anywhere from 2 to 3 minutes. Add the sugar and continue beating until fluffy and puffy.
Combine the flour, baking powder, baking soda and salt in a bowl. In another bowl, mix the eggs with vanilla and sour cream.
Reduce the mixer speed to low, and take turns adding flour mixture and egg mixture. Continue beating until thoroughly combined, scraping down the sides with a rubber spatula if need be. Transfer 1/3 the dough to another bowl, leaving the remaining 2/3 of the dough in the mixer.
In a small bowl, thoroughly combine the hot water and cocoa. With a rubber spatula, fold the cocoa mixture into the 1/3 of the batter set aside in an extra bowl until thoroughly mixed. Set aside.
To the batter left in the mixer, add the orange zest, almond extract and orange juice, and beat until completely mixed.
With two ice cream scoops or measuring cups, alternate dropping the chocolate batter and the orange-almond batter into the bundt pan. When all the batter is in the pan, run a butter knife or a skewer through it to create the marbled look.
Bake the cake for 50 to 60 minutes, until springy to the touch, lightly browned and a toothpick inserted comes out moist, but not wet. Remove the cake from the oven and let cool.
Once cool, run a butter knife around the cake and invert onto a platter. Sprinkle with confectioners’ sugar and serve.

Comments

212comments inTiger Pound Cake

Carlos Ayala

Mar 05

Marble is one of my FAVORITE pound cake flavors, but the orange with a hint of almond sounds like a delicious combo, kind of makes it more exciting than your average vanilla pound cake. Haven’t made this flavor yet, but I stole one GREAT trick from you here that I now do with ANY cakes I bake: Beating the butter by itself for a bit and then creaming with the sugar. It gives you a much lighter, fluffier, tender crumb in the end!

Also, when I make marble, I love that technique of alternating between vanilla and chocolate scoops! I did that with my recipe and it just makes the marbling look more beautiful and I feel like you can taste the two flavors so much better that way too! Go-to technique for sure!

1. Pati Jinich
  
  Mar 10
  
  So happy to hear Carlos, I do love fluffy cakes for sure!
  
Jane

Dec 02

Everyone loved this cake. It is super moist and sweet without being overly sweet.

1. Pati Jinich
  
  Dec 08
  
  So happy you liked it Jane, it is one of my faves as well!
  
Heather

Nov 02

Would this recipe work with GF one to one flour? Love your show!

1. Pati Jinich
  
  Nov 03
  
  Heather, I have really never tried to do it that way, but I don’t see why not 🙂
  
  1. Anonymous
    
    Nov 04
    
    I’ll give it a try today and let you know 🙂
    
  2. Deb
    
    Apr 05
    
    I am gluten free and find Bob’s flour works exactly like wheat flour. I have made everything with it.
    
Dusty

Jul 28

I’m so impressed! I thought I’d want to put a glaze on it but it’s absolutely perfect just the way it is. My children (5&7) loved helping with this recipe, cracking eggs, squeezing oranges, buttering the pan and mixing and measuring. The flavor and the texture are truly impressive. ♥ My whole family loves this cake and we all watch your show. Today in the kitchen my children were referring to you by first name; “Patti does this, Patti says that”. My husband is from Oaxaca and though I have a few recipes from his family up my sleeve, we love to bring new Mexican dishes to our table. Love and respect from us to you. Thanks, for sharing.

1. Pati Jinich
  
  Aug 20
  
  Aw, thanks so much Dusty! My love and hugs to all the family!
  
Danielle

Oct 23

Made this cake a couple nights ago and it’s amazing! Will definitely put this into my regular rotation. It was a bit too much batter for my bundt pan, so it overflowed and burnt the top (what would eventually be the bottom) a bit. I just sliced off that bit and it was fine. I also had some difficulty getting it out of my very intricately designed bundt pan, so I would recommend a simpler design like the one shown as the main image for this recipe. Two days after making it, it’s still super moist and delicious! Thank you for the recipe!

1. Pati Jinich
  
  Oct 28
  
  My pleasure Danielle!
  
Pat

Sep 24

I would like to make this delicious looking cake for a Christmas gift, sending it in the mail across a couple of states. Do you think the cake would travel well and not mold up by the time it reached its destination?

Looks so yummy! Love your show.

1. Pati Jinich
  
  Oct 11
  
  I think it will be fine for up to a week 🙂
  
Michelle San Miguel

Sep 17

Hello, Pati
To say I love your cake recipe is an understatement!!! ❤️ I’ve made this cake like 5 times already! I think it’s safe to say, it’s one of my faves!!! Thank you for sharing all your wonderful recipes!

1. Pati Jinich
  
  Sep 21
  
  My pleasure Michelle, it is one of my favorites as well!
  
Anonymous

Sep 17

I just started watching your show. I love watching you with your sons. It reminds me of when my sons were younger. I enjoy your interactions and how sweet and beautiful your boys are. Thanks for your show!

1. Pati Jinich
  
  Sep 21
  
  This is so sweet of you, thanks so much!
  
L. Keagle

Jun 23

Thanks so much for sharing your recipes!!!! Been watching you for a couple of years, you haven’t made anything that I wouldn’t try. This cake is amazing!!! I love when you say mushy, I smile every time! God Bless!!!

1. Pati Jinich
  
  Jul 08
  
  This is very kind of you, thank you!
  
Maxina

May 19

This very similar to the Portuguese Marble Cake. I could never find a true recipe and when I saw you make it on TV it reminded me of when my niece made it in Portugal when I visit there. This recipe tastes so GOOD! I enjoy watching your show.

1. Pati Jinich
  
  May 19
  
  Thanks so much Maxina, so happy to read you have been tuning in and enjoying the show 🙂
  
Donnie

Jan 16

Looks really good and tasty

1. Pati Jinich
  
  Feb 07
  
  Gracias Donnie!
  
Mary Adams Gilbert

Jan 16

I watched you make this cake today
We had a major snow here in the state, first in several years.
This really looked good and my mouth was watering as I watched you eat this cake
Can’t wait to make it.
Thank you for your program

1. Pati Jinich
  
  Feb 07
  
  Thanks to you for tuning in Mary, stay safe and warm!
  
Diane M Cammer

Jan 15

Going to try to make this when we move.
Look yummy.

1. Pati Jinich
  
  Feb 04
  
  Hope you’ll like it Diane 🙂
  
Anonymous

Nov 23

I am looking for the dinner roll recipe that was on the same tv show as the tiger pound cake- i dont recall the name…

1. Pati Jinich
  
  Dec 28
  
  Hello! I am wondering what recipe you are looking for; that episode (here http://patijinich.com/video/episode-610-how-i-got-to-now/) did not include any dinner roll recipe 🙂
  
Shirey Magee

Nov 12

Making this cake for Thanksgiving

1. Pati Jinich
  
  Dec 28
  
  How did you like it Shirey?
  
Marilyn

Nov 04

We watched this recipe on your show and decided to try to make it too. Sounded delicious! I think we need this for Thanksgiving this year. I was so happy to find your exact recipe when I went on line to find a recipe! Thanks!

1. Pati Jinich
  
  Jan 02
  
  Happy you liked it Marilyn, thanks 🙂
  
Nerina

Nov 02

Hola Paty quiero decirte gracias por compartir esta receta la acabo de hacer y me salió riquísimo
Is hijos lo han disfrutado mucho

1. Pati Jinich
  
  Jan 02
  
  Me da muchisima alegria que les haya gustado Nerina, un abrazo para todos!
  
Anonymous

Nov 02

Hola Paty hice el cake me salió riquísimo gracias por compartir esta receta solo que le agregué 2 tazas de azúcar para mi gusto

1. Pati Jinich
  
  Jan 02
  
  Que bueno que te gusto, gracias!
  
Arlynn

Oct 25

What size measuring cup do you recommend to drop the batter? Thanks

1. Pati Jinich
  
  Oct 29
  
  1/3 of a cup shall do it Arlynn, enjoy!
  
Michelle Boskovich

Oct 17

My mom saw this recipe while watching the show. She frantically wrote it down, as she realized she must have this cake. I came to visit her, found the recipe, and we made the cake together. Long story short, she LOVES this cake. I love it too, and shared with friends.Thank you for providing us with a fun experience. I will definitely make this again.

1. Pati Jinich
  
  Nov 08
  
  Aw, thank you Michelle, so glad you had fun with you mom baking this pound cake 😉
  
Danielle

Jul 16

Hi Pati,
I am from Australia and I love your shows. I tried this cake today and he was delicious. I will however swap the sour cream for some vanilla yoghurt as I felt it lacked a bit of sweetness. Also I beat it with my hand beater/mixer as I dont owm a stand mixer, it worked just as fine.
Keep up inspiring us with your cooking.
Blessings

1. Pati Jinich
  
  Jul 25
  
  Thanks Danielle for reaching out, let me know how it comes out with yogurt, sounds like a great idea to me. Enjoy 🙂
  
Doris Pender

Jun 12

The best cake I’ve ever made.
Instructions were easy to follow.
My family loved it- I served it with fresh fruit and wiped cream on the side for the children but the adults enjoyed it plain with a cup coffee
Thank you.

1. Pati Jinich
  
  Jun 12
  
  Yummy for both versions, thanks for sharing Doris!
  
Anita Hunter

Mar 17

I loved your story, on how you made this for your husband/beau’s grandmother, when you first met her. I have a coworker , who brings us employees, every week during the season, bags of fresh, local, organic and amazingly sweet/perfectly tangy oranges.
As a thank you, I will make him a new dessert each year, for him to take home, and one for us employees, to show case our bounty. One year. I made this for him. I think it’s time, to hear the Tiger roar again, LOL. I will be making 2 of these, this weekend. Thank you for sharing.

1. Pati Jinich
  
  Mar 20
  
  Thanks so much Anita for spreading the love, hope you and your coworkers love this pound cake as much as I do 😉
  
Zoraida V. Pelaez

Feb 10

Where can I find the video for this recipe?
Donde puedo encontrar el video de esta receta?

1. Pati Jinich
  
  Feb 10
  
  Hola Zoraida! Lo puedes ver en Amazon Prime, es la temporada 6 episodio 610: How I got to now. O tambien puedes usar este enlace con tu zip code para ver cuando pasan este episodio en particular en tu area: http://www.tracmedia.com/LOL/PatisMexicanTable2/
  
Emili

Dec 31

Hi! Which episode is this from? I would like to watch it again prior to making it. Thanks!!

1. Pati Jinich
  
  Jan 06
  
  Hi Emili, it is on Episode 610: How I Got to Now from Season 6, enjoy!
  
Lisa

Dec 05

I made this for Thanksgiving. It was a big hit! I used sugar instead of flour after greasing the pan and it gave it a nice finish. Thanks Pati!

1. Pati Jinich
  
  Dec 06
  
  Oohh what a nice idea Lisa, thanks for sharing! And so glad you liked the Pound Cake 😉
  
Kathleen Dubois

Jul 07

My husband and I watch Pati’s show often and this recipe looked so delicious! I tried it out for 4th of July weekend and it came out great. It was a big hit with our family! Thanks!!!

1. Pati Jinich
  
  Jul 08
  
  Thanks for the feedback Kathleen! Glad you all liked this cake, I hope you had a great 4th of July 😉
  
María Dasilva

Oct 17

Just checking the recipe and I realized that there is not orange in the ingredients list. But in the preparation part it asks for orange zest. In this case is something little.
Maybe it will good to make the correction. It is frustrating when you star a recipe and the it comes out wrong because the recipe is incomplete.
Let’s see how it taste when I bake that looking good cake.

1. Pati Jinich
  
  Oct 18
  
  Oh there is both orange zest and orange juice listed in the ingredients. And you incorporate them once the batter has been mixed. I hope you enjoy the cake, Maria.
  
Anonymous

Oct 14

Thank you so much for this wonderful tasty cake 👌👍👍👍👍👍👍👍👍👍👍👍👍

1. Pati Jinich
  
  Oct 14
  
  👍
  
Judith Stewart

Oct 05

This was sooo good. Lasted for days. Moist. Added orange food coloring which turned the outside more orange-y, but strangely, not the inside. I greased and sugared the bundt pan. Took about 20 minutes longer than Pati’s timing.

1. Pati Jinich
  
  Oct 07
  
  I’m glad you enjoyed the pound cake, Judith!
  
mark henderson

Oct 03

dear lord, this cake is wonderful! I dont consider myself a baker, but needed a new project. With a nice bottle of red wine, I took my time and followed the recipe exactly. It came out exactly like pati’s. After I saw it on the show I knew I was going to make it, glad I did. Thanks Pati!…male, 61, south carolina

1. Pati Jinich
  
  Oct 03
  
  I’m so happy you gave it a try and enjoyed it, Mark!
  
C Riordan

Aug 25

Thank you for the recipe. I made it for a special treat. Glazed it with chocolate and my husband went back for seconds. My 18 yr old son was impressed with the whole process. He actually stuck-around in the kitchen while I baked. Delicious!

1. Pati Jinich
  
  Aug 26
  
  That makes me so happy to hear that your son stuck around….I hope you guys have lots more fun in the kitchen, C.
  
Patrick

Aug 10

Hi..I’m a new subscriber. Love your show and you made a chocolate cake in a spring form pan..it was on today’s show..made with almond flour. I cant find it on your web site..how can I get the recipe?

1. Pati Jinich
  
  Aug 12
  
  Thanks for subscribing, Patrick! Here’s the recipe: http://patijinich.com/pati_2020/almond-and-chocolate-leche-cake/
  
Eileen

Jun 13

Love your recipes. Looking forward to making this Tiger Pound Cake. Can I make it in a loaf pan. If so, what size pan Would I need use two pans. Thank you.

1. Pati Jinich
  
  Jun 17
  
  You can for sure use a loaf pan…two should do it, Eileen.
  
Lucy

May 31

A beautiful ridiculous cake it’s all good it ain’t funny

1. Pati Jinich
  
  May 31
  
  Thanks, Lucy!
  
Fran

Apr 25

Love your shows and family. Thank you for your cookbooks. I can’t wait to try this recipe. I love orange and chocolate together. And I wanted to tell you I made tamales by myself from your book and my husband was amazed. They were so good. Thank you for sharing your great recipes with everyone.

1. Pati Jinich
  
  May 02
  
  Thank you for giving them a try, Fran!
  
Anonymous

Apr 24

I used Amaretto in lieu of almond ext.What I had on hand.. Killer! Also, you need to use sweetened cocoa, not the unsweetened.. Oops..
I took it to a Denver Zoo meeting.. We have a newish Tiger exhibit.
Everyone went crazy over it!

1. Pati Jinich
  
  Apr 27
  
  Oh I love that you took the cake to a meeting at the zoo! Perfect.
  
Faviola Soriano

Apr 24

Ate tu receta de el pastel de tigre ya te contaré como me ba lindo tu programa

1. Pati Jinich
  
  May 02
  
  Gracias, Faviola!
  
Jensandy53

Apr 17

Hi patti, love your show. Can this cake be made as a 9×13

1. Pati Jinich
  
  Apr 17
  
  Absolutely! You will have to adjust the bake time a bit, so keep an eye on it.
  
DonnaV

Apr 08

Oh no, wish I had read comments before baking!! Used a standard Bunt pan. It’s 60 minutes in oven and is erupting like a volcano. Hope the middle eventually bakes. Fortunately I had anticipated that it might be too much batter and put a cookie sheet below to avoid too much of a mess to clean up. Next time I’ll put extra batter into cupcake tins.

Pati, why don’t you edit recipe with note of caution about volume to help folks out?

1. Pati Jinich
  
  Apr 19
  
  Thank you for the suggestion, Donna! I’m sorry that it created a mess…but glad you enjoyed the cake.
  
Alejandra Flores

Mar 02

Thank you! Made this cake during the week! But will make again today. It’s really good. Just the on I had was a little smaller and it over filled. Will have to make cupcakes or something with the rest of the batter so it doesn’t overfill.

1. Pati
  
  Mar 06
  
  Oh cupcakes will be great!
  
Oriana G. (Toronto)

Feb 04

The recipe is easily halved – a bonus for a small family with a small bundt pan.
Fabulous cake! Easy to prepare with readily available ingredients. Super moist and the flavours remain distinctive yet complement each other well. A definite keeper!

1. Pati
  
  Feb 04
  
  So glad you enjoyed the flavors and that it is a keeper, Oriana!
  
Anjali, Mumbai.

Jan 27

What is the size of the bumdt pan used in the recipe please?

1. Pati
  
  Feb 06
  
  I used a round bundt pan that is about 10.5″ diameter and 3.5″ height. Enjoy, Anjali!
  
Adam

Dec 07

Forgive me if I’m missing something, but I really want to make this cake. In comparing this recipe to what you made in the episode I saw it on, I’m not sure what to do with the sour cream? You don’t use it in the episode 10 season 6. Please help.

1. Pati
  
  Dec 17
  
  Oh sometimes I tweak recipes after the show to make them even better, Adam. Please follow the recipe that is on the site (with the sour cream). Enjoy the pound cake!
  
Delicia Aguilar

Nov 05

Pati, do you have a recipe for pan de polio?
Thanks,
Delicia Aguilar

1. Pati
  
  Nov 05
  
  I don’t have a recipe…but I think you might like these, Delicia: http://patijinich.com/pati_2020/recipe/fast-track-chicken-pibil-sandwich/ http://patijinich.com/pati_2020/recipe/crazy-chicken-and-plantain-torta/
  
  1. Delicia
    
    Nov 05
    
    I just noticed I misspelled a word. It should have said “pan de polvo.” Spell check changed my word.
    BTW, I did make your cake yesterday, and it was delicious. My husband did want some kind of orange glaze. Do you have one that you would recommend?
    Thanks,
    Delicia
    
    1. Pati
      
      Nov 06
      
      You can use the vanilla glaze that I put on top of my cinnamon rolls: http://patijinich.com/pati_2020/recipe/dulce-de-leche-pecan-cinnamon-rolls/
      
Delicia

Nov 04

I am going to make this today. Looks delicious. Love your show and your stories. Thanks for having this recipe.

1. Pati
  
  Nov 05
  
  Thank you Delicia!
  
Jill Scott

Nov 03

Great recipe again, Patti! Thank you. The cake is delicious with the perfect balance of flavors. It’s not too sweet which I love.I had some batter left over as my bundt pan is a little smaller. I used the batter to make cupcakes. They were as much appreciated as the cake itself.

1. Pati
  
  Nov 05
  
  That’s awesome that you made cupcakes too, Jill 🙂
  
Melinda Kinnaird

Nov 02

This looks delicious! I can’t wait to try this!

1. Pati
  
  Nov 02
  
  Enjoy, Melinda!
  
Judith

Aug 30

So excited to try this Tiger Pound Cake. Does anyone know if you can taste the orange in it?

1. Pati
  
  Sep 07
  
  You can, Judith! I hope you enjoy it.
  
Jeani

Aug 09

Just inverted my perfect Tiger Pound Cake and will be delivering a few delicious pieces to my good friend Nicole. I had to try a slice and it is heavenly tender, moist and perfectly not too sweet.
My husband and I love your show Pati! We especially appreciated the one on the Yucantan.

1. Pati
  
  Aug 09
  
  Super! Say hi to your friend Nicole and your husband for me.
  
  1. Jeani
    
    Aug 10
    
    sorry, Yucatan!
    
Ann

May 10

Hello Pati,
I wrote earlier about the Tiger Cake getting oily and gummy. The folks at King Arthur Flour said it was because I over-beat the mix after adding the flour, causing it to rise like a soufflé, then collapse in a dense heap. It should have been only gently and briefly mixed in. I will try it again that way. Thank you again for a lovely recipe and charming TV show.

1. Pati
  
  May 16
  
  Oh thanks for sharing Ann. Good luck the second time!
  
Ann

May 10

Hello Pati,
The flavors of this cake were divine and the tiger stripes were stunning, but my cake turned out very oily and a bit gummy, while the crust was approaching black/brown. Oven is good. I’m going to try again with different flour and baking powder, and a tiny bit less butter. Any other suggestions? I want to get it right, but I’m not an experienced baker. Love your show! Thank you.

1. Pati
  
  May 16
  
  Oh no, I’m so sorry, it’s hard to pin point exactly what it is, but maybe that it was just overlooked by a few minutes?
  
Bob

May 05

Love u

1. Pati
  
  May 06
  
  Aww thanks Bob!
  
Ruby

May 05

I love you Pati! Thank you for inspiring me to learn how to bake!

1. Pati
  
  May 06
  
  I’m so happy to hear you were inspired to learn to bake, Ruby!
  
Anonymous

May 04

if I wanna make a smaller cake, should I divide all the ingredients into half including the baking powder, baking soda, vanilla and all other small ingredients? or just use half the flour, butter,eggs and sugar?

1. Pati
  
  May 05
  
  Yes cut all the ingredients in half if you want to make a smaller cake.
  
Anonymous

Apr 09

Hi Pati…do books a million sell your cook books…? Cathy

1. Pati
  
  Apr 10
  
  Yes they should…if not you can check Amazon or Barnes and Noble. https://www.amazon.com/Mexican-Today-Rediscovered-Contemporary-Kitchens/dp/0544557247
  
Cathy

Apr 09

Hi Pati I have been watching you on PBS Ch.24-3,but haven’t seen your show of late. When will your show air. Thank Cathy. Lewisiville, Arkansas… I ‘m going to try the cake.

1. Pati
  
  Apr 10
  
  I’m in production for the new season now! You can check to see if there are repeats airing on your local channel here: http://www.tracmedia.com/LOL/PatisMexicanTable2/ And you can always find me on Amazon: https://www.amazon.com/gp/video/detail/B072185NT3
  
Marty

Mar 29

Although I’ve been baking for many years, I had never made a marbled cake. Yesterday I made this one – and its amazing! My husband says its the best tasting cake ever, and it is simply beautiful. I cut the recipe in half and baked it in a 6-cup bundt pan – perfect!

1. Pati
  
  Mar 29
  
  Awesome! I’m so happy to hear you and your husband enjoyed the cake.
  
  1. Nicole Gertz-Ross
    
    Nov 01
    
    I did the same… halfing it works great and since I did not have enough orange juice I added orange liquor … yummy and because I made this with no planning I had to use a sour cream and greek yoghurt .. but it worked great.. what a good recipe … I also added 1/2 tsp of instant decaf coffee powder to the coco mix…
    
    1. Pati
      
      Nov 02
      
      Oh I’m glad you made the recipe your own, Nicole!
      
Mark Ramirez

Mar 12

Pati me and my 10 yr old daughter love your show, and tried this pound cake recipe, and it came out delicioso!! Thanks for your recipes and passion for comida mexicana.

1. Pati
  
  Mar 12
  
  Oh thank you Mark, and please say hello to your daughter for me.
  
Itzia

Feb 28

Pati I would love to make this. In fact im going to try bake it very soon. Would you recommend a simple nutella ganache recipe to make to put on top please?

1. Pati
  
  Mar 02
  
  If you want, you can use the ganache from this recipe: http://patijinich.com/pati_2020/recipe/chocolate-crepe-tower/ But it is also really good on its own.
  
Norma

Feb 07

I am going to make this in a few days. If I am unsure if my bundt pan is big enough (10×3.5) could I just adjust how far up I fill the pan so the batter doesn’t overflow?

1. Pati
  
  Feb 08
  
  Yes…and you can make less batter too 🙂 or make two bundts!
  
  1. Norma
    
    Feb 08
    
    Thanks for your reply, love your show!
    
pam wood

Feb 07

Grandson’s just checked in –“The Cake is amazing!” High praise from two 16 yrs. olds. My lunch group also thought it delicious. It’s worth a new mixer to be able to make this on a whim. Could not be a better cake. I know why his Grandmother was impressed.

1. Pati
  
  Feb 08
  
  That’s awesome…so happy to hear this!
  
pam wood

Feb 07

I love this cake. I have made a similar cake for years to celebrate my twin grandson’s birthday, but this definitely takes it to the next level. My 20 yr. old mixer groaned and moaned with the amount of batter, but it was all worth it.

1. Pati
  
  Feb 07
  
  Oh I’m glad to hear your mixer made it through 😉 And I’m so happy you love the cake!
  
Steven sinclair

Jan 20

I’m gonna make this , just watched you on the tv .

1. Pati
  
  Jan 22
  
  Yay!
  
Ana

Jan 15

Pati,

Thank you for this recipie. I made this for New Year’s and it was a hit! This reminds me of “mantecadas”.
I have a brunch coming up and would like to make this recipie as a muffin. Do you have any suggestions on baking time? And once again thank you for your culinary inspirations.

1. Pati
  
  Jan 17
  
  Oh they will cook quicker in a muffin and it depends on the size of your tins. Keep on eye on them and check them with a tooth pick (it should come out moist not wet) and the muffins should be lightly brown. Have a great brunch!
  
Missy

Jan 12

I have a question. I made the Tiger Cake yesterday and it was much thinner than what I saw on your program. So much so, that the plain and chocolate batters just ran together when i spooned them into my pan. Any thoughts?

1. Pati
  
  Jan 12
  
  That happens sometimes with marbled pound cakes…the uneven marbling is part of the fun! Also, I call it Tiger Cake not because it has stripes, but because of the two colors. You can also try a different marbling technique. First pour the orange batter and then the chocolate batter on top, and using a large wooden stick or a butter knife you make a swirl from one end to the other. Let me know how the second on goes 🙂
  
Jan Gersabeck

Jan 08

I’m excited to make this for my husband’s Birthday. He was born the year of the Tiger and he loves orange juice, so I expect this will be a hit!

1. Pati
  
  Jan 08
  
  Happy birthday to your husband!
  
Judy Thorson

Dec 27

What size bundt pan should be used with this recipe?
I enjoy your show, you are a lovely lady!

1. Pati
  
  Jan 04
  
  My round bundt pan is about 10.5″ diameter and 3.5″ height. Enjoy the cake!
  
Laura Patricia

Dec 27

I appreciate your recipes and enjoy your cooking program inmensly. I feel very inspired by your love to México and its culture. I live in the border between El Paso, Tx and Juarez, Mx. and are faced up daily with the challenge to keep my roots but also embrace my borderlander reality and cooking mexican dishes with an American twist really works for me and my family. I suggest for your program northern border dishes we also have a very unique cuisine (burritos, tacos de discada, chile pasado, machaca con huevo, menudo norteño, queso menonita, quesadillas de asadero, etc.) that is also part of Mexico’s comida.

1. Pati
  
  Dec 27
  
  Thank you for the suggestion Laura…I’m working on it 😉
  
Belsa

Dec 23

I’m trying to make this Caie and so far is not working for me. The cake is inside the oven and it is spelling all over the place 🙁

1. Pati
  
  Dec 26
  
  Oh I’m sorry to hear this…you may want to use a bigger and higher bundt pan or cut the recipe in half so it doesn’t spill over.
  
valerie

Dec 21

Hola Pati..

I just want to let you know how much of an inspiration you are to me. You are like sunshine and a wonderful teacher. I just watched the episode when you were in Oaxaca surrounded by the women who are “in charge” of their communities, and it brough me to tears (of joy) for witnessing such an inspiring source of strength. We women are the backbone of the world, and to see it is indeed beautiful. Now for the tiger cake…as soon as I finish this…I’m making it😆. The combination of chocolate and oranges is a lovely cokbination. Feliz Natividad to you and your family💟

1. Pati
  
  Dec 22
  
  Oh wow thank you so much Valerie! This made my day. Have a wonderful holiday and Happy New Year!!!
  
Iara Rabelo

Dec 21

I made this cake today and is so moisture and delicious !!!

1. Pati
  
  Dec 22
  
  Awesome!
  
Marilyn J

Dec 21

I love Pound cake. I never heard of a Tiger cakes before. Thank You for the recipe

1. Pati
  
  Dec 21
  
  I hope you love this pound cake, Marilyn!
  
Diana

Dec 19

The recipe doesn’t specify natural or dutch process cocoa. I assume natural. Would you confirm? Thanks.

1. Pati
  
  Dec 22
  
  You can use whichever one you prefer…both work!
  
Renee

Dec 19

My husband just came upon your show one Saturday several months ago. When I saw the episode for Tiger Pound cake I couldn’t wait to try it. My mom loves pound cake and I made it for her birthday, she was thrilled with it. I also took a cake to work, it disappeared in no time. It was a huge hit. Thank you for sharing this.

1. Pati
  
  Dec 20
  
  Oh thank YOU for sharing that it was such a big hit!
  
Ellie

Dec 19

Hi Pati,
I was so excited to make this recipe for my family after my father saw your show and announced that he just HAD to try this cake! Unfortunately, despite following the recipe so carefully, it never fully cooked in the oven, despite the beautiful brown crust on the top (and I baked it for 60 minutes at 350!). The outside of the cake was very pale and slumped over, with the middle very greasy/gummy and unbaked in the very center. I’m wondering if the reason was my pan–it is an older bundt pan that is a very pale light metal, not dark like yours. I wonder if it would have browned better if I had used a darker pan instead. I ended up salvaging it by slicing it and then baking the slices on a tray in the oven so it could finish, and my family still loved the flavor. I would appreciate any suggestions you might have or insight into what might have gone wrong! Thank you, and Happy last night of Hanukkah!

1. Pati
  
  Dec 22
  
  Oh no… so sorry to hear this! It may be the pan, it may be the temperature too! But if your oven works at normal temperatures and times for other recipes it could be the pan.
  
Rayna

Dec 18

Hola Pati! We love watching your show on Create TV when we can catch it, and this weekend we saw this episode. You made the making and eating of this cake look so enticing, I just had to make it! It did not disappoint, however I wonder what might have made my batter so high and fluffy. The only thing I could think of that might have made a difference was that I only had 3 sticks of butter, and had to use 1/2 cup of cream cheese to match the 2 cups of butter required in your recipe. It really was a luscious looking batter, my kids and I were tempted to just eat it like a rich whipped custard. The crumb matches your photo, but I had entirely too much batter, and, anticipating that the cake would spill over my bundt pan while baking, I put a cookie sheet on the bottom rack to catch the extra batter, and ended up with a 2nd cake, “freeform style” haha. But for making a cake like this for the first time, I was impressed with how wonderful this recipe turned out! Now I just have to find a larger cake pan or try what someone else suggested and make mini loaves. I am so grateful to you for your hard work and example as a professional who is successful at doing what she loves while keeping family life a priority. Can’t wait to try more of your recipes. Muchas gracias!

1. Pati
  
  Dec 22
  
  So happy it worked as a double cake!! My bundt pan is indeed high. You can cut the batter in half for the pan you have!!
  
tgobbi

Dec 17

Hola, Pati

Question about the cocoa powder: Dutch process or natural? Or does it make any difference?

Muchas gracias y feliz año nuevo!

1. Pati
  
  Dec 22
  
  Either works!
  
Bonnie P.

Dec 16

I JUST DISCOVERED THE CREATE CHANNEL AND YOUR DELICIOUS LOOKING TIGER POUND CAKE. I AM EAGER TO TRY IT. IT LOOKS LIKE A VERY SPECIAL DESSERT. I LOOK FORWARD TO YOUR SHOW AND WISH YOU THE BEST IN ALL YOUR ENDEAVORS.

1. Pati
  
  Dec 19
  
  Thank you Bonnie! I hope you enjoy the cake and many other recipes!
  
Yesica cevada

Dec 16

Paty me encanta tu istoria eres increible para cosinar que digo increible..super duper chef olle no tengo cable te miro en un canal analogo a qui en tx y no me pierdo el programa asta los repetidos y el cake que te sigo fabuloso ya lo sabes

1. Pati
  
  Dec 21
  
  💙
  
Kathryn

Dec 16

My husband loves this cake!!! I will be making it again. My thanks also for your excellent explanations of the true flavors of Mexican heritage and culture. You teach more than just cooking! Please don’t ever stop, you are wonderful.

1. Pati
  
  Dec 18
  
  Oh thank you so much Kathryn!
  
Leila

Dec 16

Hola Pati
Veo siempre tus programas.
Esta receta se ve muy fácil y creo q es una buena idea introducir este rico pastel en Navidad. Espero me salga bien!. Gracias! Y Felices Fiestas navideñas🎄👼

1. Pati
  
  Dec 19
  
  Mil gracias! Y Felices Fiestas!
  
Aida G Rodriguez

Dec 16

Hola Pati .🤗 Me habristes el Apetito con estos dos Platillos que Acabo de mirar los voy hacer no creo que me Salgan tan sabrosos como a ti . Pero trataré De seguí tus instrucciones Saludos de una de las miles Admiradores que Tienes .🙏🏼

1. Pati
  
  Dec 26
  
  Mil gracias Aida!
  
Michelle Barlond Smith

Dec 16

Just watched the show.,..The husband just turned and said can you make this …. Thanks…. off to bake

1. Pati
  
  Dec 19
  
  Hahaha! I hope you and the husband love the cake!
  
Nancy

Dec 16

Looks great! What is the best size bundt cake pan for this?

1. Pati
  
  Jan 04
  
  I used a regular round bundt pan, which is about 10.5″ diameter and 3.5″ height. I hope you like the cake!
  
Nancy

Dec 14

Hey Patti,
Love you, love your show! Your take on Mexico, family and friends is heartwarming. You not only provided interesting recipes, but make me so relaxed and smiling while I watch.
My question…if I cut the recipe in half and bake it in a half size bunt cake pan, how long should I bake it?
Thanks.

1. Pati
  
  Dec 22
  
  It should just be about 6 to 10 minutes less…check with a toothpick and take out as soon as toothpick comes out moist but not wet.
  
Debbi in Berlin MD

Dec 13

My grandboys helped me make this, so fun! I loved your story about your husband’s grandma questioning you, you always touch my heart. This may be our new Christmas tradition.
Oh, and the cake is lushly delicioso! We had some cinnamon whipped cream on the side…

1. Pati
  
  Dec 13
  
  I’m so glad your grandboys helped out! And that’s awesome that it may be a new holiday tradition!
  
Gaby

Dec 11

Hola tienes la misma receta en español para hacerla se ve delicioso

1. Pati
  
  Dec 13
  
  Vamos a tener todo el sitio en español en un par de semanas….
  
Danielle

Dec 11

This looks wonderful! Want to try it out but do you think I could substitute vanilla extract for the almond?? While I love almond flavor, my family are not big fans of it.

1. Pati
  
  Dec 22
  
  Sure!
  
Mary L Hamilton

Dec 11

Ola Patti. Because you made it look so easy I’m ready to make my very own, tiger pound cake. Because I’m always looking for unique ways to turn an ordinary cake into something special, you made it happen.
For those that are fond of chocolate and orange, this fills the bill. Thank you Patti for yet another twist to baking,

1. Pati
  
  Dec 13
  
  Aww thank you Mary!
  
Beth

Dec 11

I love your show I make you chick pea salad all the time , I am a vegetation and love you food

1. Pati
  
  Dec 13
  
  Thank you so much Beth!
  
Judy k

Dec 11

Thank you for showing how to make this delight. As well thank you for your cooking show on create tv as I do not have cable or sat tv. I live in Ontario Canada. Where does one find bitter orange and eposote out this way.

1. Pati
  
  Dec 15
  
  You can find them at your local latin market or international market…or online. Also for the bitter orange if you can’t find it here is a substitute http://patijinich.com/pati_2020/recipe/bitter-orange-juice-substitute/ I hope you enjoy the recipes!
  
Tina

Dec 11

I absolutely love watching your show! And this tiger pound cake looks awesome! I’m heading to the store first thing tomorrow for a few ingredients and can’t wait to cut into it! ✌💜

1. Pati
  
  Dec 13
  
  Enjoy!
  
Maria Nieves

Dec 11

Guess it work Pati you never lelf the house really, how Wonderful it a must try your version love pound cake, love my friend in the Mexican kitchen.

1. Pati
  
  Dec 13
  
  Thank YOU Maria!
  
Patte

Dec 11

Oh my but this looks so delightful! I’ve made something quite similar to this, but look forward to making this one. Thank you, thank you!

1. Pati
  
  Dec 13
  
  I hope you love it Patte!
  
AICHA BAYROUK

Nov 22

I cannot wait to make the tiger pound cake. I love your cooking show. I made the arroz borracho con pollo, the roasted smashed potatoes, and ceviche. You’re a joy to watch & you inspire me to cook because you make it seem easy & fun. Thank you for sharing Mexico’s culinary heritage with us. Gracias Pati

1. Pati
  
  Nov 27
  
  Thank YOU Aicha!
  
Petunia

Nov 22

I just made your tiger cake!it smells so good! Can’t wait to try it tomorrow!

1. Pati
  
  Nov 27
  
  I hope you love it Petunia!
  
Sara in NC

Nov 21

Wondering how the recipe would translate into mini loaf pans? Considering using this cake for Christmas goodies.

1. Pati
  
  Nov 30
  
  Absolutely! Just bake them for 6-7 minutes less.
  
Ma Esther Ferris

Nov 19

I have discovered your program recently…you are such a joy to watch and your passion consent across the tv!
I made the pastel tigre today and next time I will cut down the almond extract by 50% otherwise it is a wonderful cake. Thank you for sharing your recipe with us!

1. Pati
  
  Nov 20
  
  Thank YOU Esther!
  
Amiracle Kellogg

Nov 17

This cake is delicious! I made it and my family raved about it! I will make again!

1. Pati
  
  Nov 20
  
  Super!
  
Mary Kendall

Nov 13

Hola Pati!
~
Nos encanta tu programa y esta vez mi hija Ariana de 8 agnos de edad y yo hicimos el tiger cake. Lo disfrutamos mucho.

Gracias

1. Pati
  
  Nov 14
  
  Mil gracias Mary y Ariana!
  
PAT

Nov 13

ENJOYED WATCHING YOU MAKE THIS, GETTING INGREDIENTS TODAY TO TRY MY HAND AT MAKING.

1. Pati
  
  Nov 13
  
  Yay!

La Frontera

Pati's Mexican Table

Thriving Through Food

Pump Up El Sabor

Tequila & Classics

Drink to That

#MustEat

La Frontera

Pati's Mexican Table

Thriving Through Food

Pump Up El Sabor

Tequila & Classics

Drink to That

#MustEat

Tiger Pound Cake

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