-
-
My review
German Marble Cake
Carol
"This is a lovely cake with the taste of almond and chocolate and it is almost like a pound cake."
Added to shopping list.
Go to shopping list.
Ingredients
servings 346Original recipe yields 14 servings (1 -10 inch tube cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
- In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
- In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
- Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
- Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 5761 Ratings
-
-
-
-
-
Most helpful positive review
4/9/2004
This is a very good recipe. For the lady that thought the cake was to dry and needed frosting.....Germans do not use frostings. I am German and when i moved here i lost my recipe and it was to l...
Most helpful critical review
1/3/2004
This cake tastes and looks good. According to my German husband, his mom's recipe is to whip egg white and yolk separetely so that the cake gets more fluffy. I will try it the next time.
Most helpful
Most positive
Least positive
Newest
4/9/2004
This is a very good recipe. For the lady that thought the cake was to dry and needed frosting.....Germans do not use frostings. I am German and when i moved here i lost my recipe and it was to l...
6/17/2007
I'm American but have been living in Germany for 12 years. Actually, German marble cake tends to be drier than the American version. But since I prefer my cakes moister, I just add a package of ...
10/20/2002
This cake is absolutely delicious! It has the perfect texture and rises beautifully. I substitute Grand Marnier (orange liquer) for the rum, and it tastes exquisite.
12/20/2013
Update. Made it again today, and properly creamed the butter, and added the almond extract this time. Reduced bake time to 60 minutes, and its amazing! When the butter is properly creamed, the c...
10/11/2010
I have been looking for this recipe for a LONG long time! Every time i would go visit family in Germany my aunt always made this. My sister and I have been wanting this cake again for years but ...
3/31/2011
I would have to agree with a previous reviewer that it is not too sweet, also it calls for 70 min in the oven , it was too long the cake came out on the outside a very dark brown with a thick cr...
3/21/2008
I make this recipe all the time with a few changes. I tend to add more cocoa and almond extract, and use less sugar. The cake is dry for Americans, but German cakes tend to be drier and more l...
1/3/2004
This cake tastes and looks good. According to my German husband, his mom's recipe is to whip egg white and yolk separetely so that the cake gets more fluffy. I will try it the next time.
5/13/2012
A bit dry and heavy, but that's how home-made (as opposed to boxed) cakes are. Flavor is spot-on, so no complaints. Three thumbs UP!! :)