As a baker, I obviously stay true to the specific measurements that such scientific recipes require. HOWEVER, as I learn more about the basic ratios of certain baked goods, I love having the freedom of playing with flavors and putting my own twist on things. In this case, this cake is inspired by Nick Malgieri's Rum Scented Marble Cake, which I made my mom for Mother's Day last year and now is her favorite dessert. I have made it many times since then, but realized that I changed it so much (ingredients and process) to a degree that I might as well write down my own version for memory's sake. So, if you love an excuse to put alcohol in your baked goods, and can't decide whether or not you want vanilla or chocolate cake, this marbled concoction is for you!
Ingredients:
BASE BATTER:
2 3/4 cups all purpose flour
1 2/3 cups of granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
12 ounces (3 sticks) unsalted butter, softened (this seems like a lot, but it's all going into a very large bundt cake mold)
7 large eggs
4 tablespoons dark rum ( use 2-3 tablespoons if you don't want too much rum flavor)
1/4 cup buttermilk
2 teaspoons vanilla extract
1-2 tablespoons orange zest (based on how orangey you want it)
2 tablespoons freshly squeezed orange juice
CHOCOLATE BATTER:
2 cups of Base Batter made above
2 tablespoons dark rum ( add an extra tablespoon if you're wild ;)
2-3 tablespoons of buttermilk
1/2 teaspoon baking soda
6 ounces BITTERSWEET chocolate, melted and cooled
OPTIONAL GLAZE: I usually just make whipped cream (heavy cream, vanilla, orange zest, powdered sugar, whipped to medium soft peaks), however I love making a glaze when the cake is being made for a special occasion!
1 & 1/4 cups powdered/confectioner's sugar
1 teaspoon fresh orange zest
1/2 teaspoon vanilla extract
2 tablespoons orange juice or milk, or as much as needed for desired thickness
Just mix and once it has reach your level of thick/thinness, pour over completely cooled bundt cake!
One bundt pan, greased/buttered and lightly floured.
INSTRUCTIONS:
1. Set a rack in the lower third of your oven, and preheat to 325 degrees F.
2. In a medium bowl, stir to fully combine flour, baking powder, and salt. set aside.
3. In another bowl, whisk eggs, buttermilk, rum and orange juice together and set aside.
4. Incorporate orange zest into the sugar with your hands until fully mixed.
5. In the bowl of an electric mixer, cream the butter and zested sugar until light, pale, and fluffy.
6. Pour in 1/3 of the dry ingredient mixture and beat until combined.
7. Scrape down the bowl, and add in 1/2 of the egg mixture, mix until combined.
8. Add another 1/3 of dry ingredients, mix until just incorporated
9. Scrape down again and mix in other 1/2 of egg mixture
10. Pour in final 1/3 of dry ingredient mixture and stir/fold until just combined. (it's important that dry goes first and last), don't heavily beat or mix at this stage, or else too much gluten could develop resulting in cake that is tough.
11. For chocolate batter, whisk together rum, milk, and baking soda in a medium bowl so that baking soda is fully dissolved. Pour in melted chocolate and mix well. Add the two cups of base batter and whisk well to combine.
12. Pour 1/2 of remaining base batter into prepared bundt pan and smooth over. Now layer on all of the chocolate batter, making as even a layer as possible without mixing the two batters too much. Be gentle! Finally top with the last of the base batter and smooth the top.
13. With a wide bladed table butter knife, or a thin spatula, marble the batter. You can make great marbling by inserting the knife into the batter at the center tube with thin side of blade perpendicular to center tube. Drag the blade through the batter to the bottom of the pan and up and out the side of the pan closest to you, making wave motions. Repeat gentle motions every few inches or so, swirling the batters. At this stage don't worry too much about smoothing the top. We don't want to combine the batters into one light brown mess.
14. Bake the cake about 1 hour, or until it is nice and firm on the surface and a toothpick/thin knife inserted midway between the side of the pan and tube emerges dry/with few moist crumbs.
15. Cool the cake inside its pan for 10-15 minutes, then run a thin table knife along the edges to loosen, and invert onto a rack. Cool the cake completely before serving or pouring over a glaze.
Make this cake for any occasion and tell me what you think! If you don't want to include certain flavors, like orange or rum, leave them out or add what you like instead!
This picture is from the first time I ever made it (I'm surprised I don't have a full album on my camera devoted to this cake since I make it so often).
Before leaving for college, I split this batter into loaf pans and wrapped them in plastic wrap and aluminum foil so my parents could freeze and eat them while I was away. It keeps for probably 6 months or more nicely wrapped in the freezer.