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Classic German Marble Cake

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250g softened butter

250g caster sugar

1 teaspoon vanilla essence

4 eggs

500g self raising flour

100ml milk

30g cocoa


Cream the butter and sugar add the vanilla essence. Beat in the eggs one at a time. Mix in the sifted flour alternately with the milk. Preheat the oven to 180°. Grease a large loaf tin or a Gugelhupf mold. Pour in half the mixture. Mix the cocoa powder with the remaining mixture. Pour in on top of the vanilla mixture. Swirl together lightly with a fork. Bake for one hour.

This translated from the traditional German recipe and is a lovely buttery cake that needs no icing. The top will become very brown while cooking, however it does not burn.


About skeever73

I like to bake and cook, stamp, craft, read, listen to music and muck around with IT and gadgets. I love to drink tea!

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