Recipes from Germany and Austria :: German and Austrian Desserts
Posted by bettyboop at recipegoldmine.com on 1/2/2002, 4:09 pm
Here is a delicious tasting cake which I make often and also when I had my bakery. This cake is almost like a pound cake.
1 c. sweet butter (do not substitute)
1 1/2 (one and one-half) c. sugar
4 eggs
1 c. half-and-half or milk if you prefer
1 tsp. almond extract
3 1/4 (three and one-fourth) c. flour
1 Tbsp. baking powder
Pin. of salt or 1/8 tsp.
1/4 c. unsweetened cocoa powder
3 Tbsp. dark rum
Preheat oven to 350 degrees fahrenheit. Grease and flour a 10-in. tube pan and set aside.
Beat the butter with sugar until light and fluffy. Beat in the eggs first and then add the milk and almond extract mixing well.
In a bowl, with a wire whisk stir together the flour, baking powder and salt. Beat the dry mixture into the creamed mix until combined.
Remove half of the batter to a bowl and stir the cocoa and rum.
Alternate large globs of the white and chocolate batter around the tube pan, then gently swirl the two batters together.
Bake for about 1 hour and 10 mins. (depending on your oven) or until it pulls away slightly from the sides of pan and a tester inserted in the center comes out clean.
Transfer to a wire rack and cool completely.
NOTE: I like to take some melted bittersweet chocolate and lightly drizzle it over the top.
