Marble Bundt Cake

I baked this cake from a very old recipe that was on my-to-do list for a long, long time.  Using very basic ingredients, this cake is moist and the brandy blended very well with the chocolate and orange flavours.

A cup of piping hot black tea will certainly go well with a piece of this marble cake.


7.1/2 oz butter
5 egg yolks
5 egg whites
8 oz caster sugar
14 oz plain flour
1.1/2 oz bittersweet couverture, melted
10 Tbsp milk
Grated zest of 1 lemon/orange  ( I used orange)
1.3/4  Tbsp brandy
1 tsp baking powder
A pinch of salt
Icing sugar to dust on top of the cake  (optional)

Sift flour with baking powder, salt, set aside.
Cream butter and sugar till light and creamy.  Add in egg yolks.  Mix well.
Add in sifted flour alternating with the milk.  Add in zest and brandy.  Mix well.
Beat egg whites till stiff but not dry, fold into the flour mixture.
Add in the melted chocolate into half batter.  Leave the other half plain.
Spoon alternate batters into  a lightly greased and floured 9 inch Bundt pan.  Swirl with a knife for a marble effect.
Bake for 45 to 50 mins. in  a preheated oven @ 180 deg.C till golden brown.  Test with skewer till it comes out clean.
Let cake cool in pan for about 10 mins. before unmoulding to cool on a wire rack.

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