Tiger Pound Cake
Panqué de Naranja y Chocolate
Recipe Yield
10 Servings
Cooking time
1 hour 15 minutes
Rate this recipe
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!
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.
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!
Pati Jinich
Nov 03
Heather, I have really never tried to do it that way, but I don’t see why not 🙂
Anonymous
Nov 04
I’ll give it a try today and let you know 🙂
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.
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!
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.
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!
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!
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!!!
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.
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
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
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.
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…
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
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!
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
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
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
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.
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
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.
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.
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?
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!!
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!
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!!!
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.
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 👌👍👍👍👍👍👍👍👍👍👍👍👍
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.
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
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!
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?
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.
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
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.
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!
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
Pati Jinich
May 02
Gracias, Faviola!
Jensandy53
Apr 17
Hi patti, love your show. Can this cake be made as a 9×13
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?
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.
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!
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?
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.
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
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/
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
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.
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.
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!
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?
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.
Pati
Aug 09
Super! Say hi to your friend Nicole and your husband for me.
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.
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.
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
Pati
May 06
Aww thanks Bob!
Ruby
May 05
I love you Pati! Thank you for inspiring me to learn how to bake!
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?
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
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.
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!
Pati
Mar 29
Awesome! I’m so happy to hear you and your husband enjoyed the cake.
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…
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.
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?
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?
Pati
Feb 08
Yes…and you can make less batter too 🙂 or make two bundts!
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.
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.
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 .
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.
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?
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!
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!
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.
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 🙁
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💟
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 !!!
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
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.
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.
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!
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!
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!
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.
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
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.
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🎄👼
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 .🙏🏼
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
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?
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.
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…
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
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.
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,
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
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.
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! ✌💜
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.
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!
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
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!
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.
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!
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!
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
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.
Pati
Nov 13
Yay!