This is again one of my mother's tried and trusted recipes. These days I do cupcakes, loaves and fruit loaves to the same basic recipe. The recipe is certainly older than I am - its in my mother's 1963 book and... has been around before that too.
I always knew this marmor kuchen in what is today known as a Bundt cake form - before the days of bundt being trendy.
250g butter or margarine
4 large eggs
grated rind of a lemon
400g flour sifted
3 level teaspoons baking powder (in Germany 1 sachet)
3 tablespoons cocoa
2 tblspns rum
Prepare your baking tin by greasing it first and preheat oven to 180C.
Beat butter and sugar,lemon rind and vanilla extract till creamy. Add eggs one at a time. Mix in flour and baking powder, adding milk as the mixture thickens. Into the baking tin 'dot' in half the batter.Into the remaining batter mix in the rum and cocoa and if, necessary a little more milk to ensure a similar consistency. 'Dot in' the chocolate batter in between the vanilla.Lightly mix the batters in the tin, WITHOUT touching the base or edges of the tin. Bake 50 -60 minutes, or until a skewer comes out clean.
Leave to cool slightly then remove from baking tin.
sprinkle with icing sugar when cooled and serve.
delicious simple piece of cake with a cup of good coffee