Marbled Bundt Cake
3 cups ROBIN HOOD All Purpose Flour*
3 tsp. baking powder*
1/2 tsp. salt*
2 cups sugar, divided
1 cup softened butter or marganne
4 eggs
1 cup milk
1/4 tsp. almond extract
1/4 cup cocoa
2 tbsp. water
1 tbsp. rum extract
SPOON flour into measuring cup and level off. Pour onto wax paper.
ADD baking powder and salt to flour. Stir to blend.
CREAM 1 1/2 cups sugar and butter thoroughly. ADD eggs one at a time,
beating well after each addition.
ADD blended dry ingredients to creamed mixture alternately with milk,
beginning and ending with dry ingredients.
DIVIDE batter in half. Add almond extract to half the batter.
COMBINE 1/2 cup sugar, cocoa, water and rum extract. Blend well.
FOLD cocoa mixture into remaining half of batter until well-blended.
LYER batters in greased and lightly floured l0-inch Bundt'" or tube pan. Cut
through batters with spatula to marble.
BAKE at 350° for 60-65 minutes until wooden pick inserted in center comes
out clean. COOL in pan 10 minutes. Remove from pan. Cool on rack.
MAKES 12-16 servings.
*If you use Robin Hood Self-Rising Flour omit baking powder and salt.
Home Baking with Robin Hood Flour
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