Rum Scented Marble Cake Recipes

RUM-SCENTED MARBLE CAKE

Rum-Scented Marble Cake image

Marble cakes are both homey and festive. A marble cake looks slick when you slice into it and reveal the delicate pattern created when the two batters are swirled together. My first experience working with this type of mixture came about as the result of a marbled chocolate terrine that appeared first in the pages of the old _Cook's Magazine_, and then in my chocolate book. Everything about it was right-the texture, the flavor, the quantity of mixture in relation to the mold-everything, that is, except the marbling. Even when I barely mixed the white and dark chocolate mixtures, what I got was a few streaks of dark and white, and mostly a muddy combined color. After several frustrating attempts, I realized that I had too much dark chocolate mixture and I recast the recipe so there was twice as much white chocolate as dark and the terrine marbled perfectly. So this marble cake is proportioned in the same way: Rather than dividing the base batter in half, I like to remove about one third of it and add the chocolate. Thanks to my old friend Ceri Hadda, who shared her mother's recipe years ago.

Provided by Nick Malgieri

Yield Makes one 10-inch (25-cm) tube or Bundt cake, about 24 slices

Number Of Ingredients 13

Ingredients

2 2/3 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
1 2/3 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
12 ounces/350 grams (3 sticks) unsalted butter, softened
7 large eggs
3 tablespoons dark rum
2 tablespoons dark rum
2 tablespoons milk
1/2 teaspoon baking soda
6 ounces (175 grams) bittersweet (not unsweetened) chocolate, melted and cooled
2 cups Base Batter
1 (12-cup) tube or Bundt pan, buttered, coated with fine, dry bread crumbs, and sprayed with vegetable oil cooking spray

Steps:

1. Set a rack in the lower third of the oven and preheat to 325°F (160°C).
2. In the bowl of an electric mixer, combine the flour, sugar, baking powder, and salt. Stir well by hand to mix. Add the butter. Beat the mixture on low speed with the paddle until the mixture is a smooth, heavy paste, 1 to 2 minutes.
3. Whisk the eggs and rum together. On medium speed, beat 1/3 of the egg mixture into the flour and butter mixture. Beat for 1 minute.
4. Stop and scrape down the bowl and beater. Add half of the egg mixture and beat for 2 minutes. Repeat with the other half.
5. Remove the bowl from the mixer and using a large rubber spatula give the batter a final mix.
6. For the chocolate batter, combine the rum, milk, and baking soda in a medium mixing bowl, Whisk well to dissolve the baking soda. Scrape in the chocolate and whisk it well. Add the 2 cups of base batter to the chocolate mixture and whisk well to combine.
7. Scrape half the remaining base batter into the prepared pan and smooth the top. Cover with the chocolate batter, making it as even a layer as possible. Finally top with the remaining base batter and smooth the top. Use a wide-bladed table knife or a thin metal spatula to marble the batter: Insert the knife into the batter at the central tube, with the flat side of the blade facing you. Draw the blade through the batter to the bottom of the pan and up and out of the side of the pan closest to you, repeating the motion every inch or so around the pan, making a spiral in the batter, almost as though you were folding egg whites into it. Stop when you get back to the point where you started. Don't bother to smooth the top of the batter-it might disturb the marbling.
8. Bake the cake until it is well risen and firm, and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry, about 1 hour.
9. Cool the cake in the pan for 5 minutes, then invert a rack over it. Invert and lift off the pan. Cool the cake completely over the rack.

MARMORKUCHEN (GERMAN MARBLE CAKE)

Marmorkuchen (German Marble Cake) image

Marble cake has withstood the test of time--is it still one of the most popular birthday cakes in Germany both for children and adults. The combination of vanilla and chocolate is hard to resist. It is often served with whipped cream.

Provided by vewohl

Categories Desserts Cakes Bundt Cake Recipes

Time 1h10m

Yield 16

Number Of Ingredients 10

Ingredients

1 ⅛ cups unsalted butter, softened
1 ¼ cups white sugar
2 teaspoons vanilla sugar
4 large eggs, at room temperature
4 cups all-purpose flour
5 teaspoons baking powder
½ cup milk
2 tablespoons dark rum
1 medium lemon, zested
2 ½ tablespoons unsweetened cocoa powder

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 42 g, Cholesterol 81.4 mg, Fat 14.8 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 175.8 mg, Sugar 16.2 g

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