Sunday, May 21, 2006

Marble Cake -Marmorkuchen

This German Marble cake is a type of pound cake with the swirl or mottled appearance achieved by mixing chocolate batter in swirl.

10 1/2 oz margarine or butter ( 300 g.)
9 1/2 oz sugar (275 g)
2 teaspoon vanilla sugar
1/2 teaspoon rum essence (rum extract)
1 pinch salt
5 eggs
13 ounce plain flour (375 g)
4 teaspoon baking powder
about 3 tablespoons milk

4 teaspoons cocoa powder
4 teaspoon sugar
2-3 tablespoons milk

Using a mixer or food processor cream the margarine or butter, then gradually add the sugar, vanilla sugar, rum essence and a pinch of salt. Continue to beat until the mixture is light and fluffy. Add the eggs as you beat (one every 30 seconds or so). Mix and sift the flour and baking powder. Mix this into the batter. Gradually add the milk to the mixture, beating continuously at medium speed. Only use as much milk as is necessary to give the mixture a slow dropping consistency.

Transfer two-thirds of the mixture into a greased 8-9 inch loaf pan.

Sift together the cocoa powder and sugar and add to the remaining third of the mixture, together with the milk. Beat until the mixture returns to a slow dropping consistency. Spread the chocolate-colored mixture over the light mixture and then lightly swirl the two together with a fork to create a marbling effect.

Bake at 350 degrees F (180 degrees C) for 50- 65 minutes

Dust the cooled cake with icing sugar
(powdered sugar)

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