Ingredients:
200g butter
300g granulated sugar
4 eggs
240ml milk
1 tsp almond extract
455g plain flour
1 tbsp baking powder
1/8 tsp salt
40g unsweetened cocoa powder
3 tbsp dark rum
Method:
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing thoroughly after each addition, then beat in the milk and almond extract. Meanwhile, sift the flour, baking powder and salt into a separate bowl. Add the flour mix to the egg mix a little at a time, beating well after each addition.
Once all the flour has been incorporated, turn half the batter into a separate bowl and add the cocoa powder and rum, stirring to combine (you will now have one yellow and one brown batter).
Grease and flour a 25cm tube cake tin then add heaped spoonfuls of the batter. Add the pale batter first, then a spoon of the dark batter. Continue alternating in this way until the first layer is built up then add the next layer until all the batter has gone. Take a knife or skewer and gently swirl the batters together to get a marbling effect by cutting through and around the cake.
Transfer to an oven pre-heated to 170°C and bake for about 70 minutes, or until the top is golden and springy and a skewer inserted into the centre of the cake emerges cleanly. Transfer to a wire rack and allow to cool before cutting and serving.
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