This Marble cake didn't turn out the way I wanted. I mean, tastewise it was great. Light, fluffy, moist, yumy, but the marbled effect I wanted failed. =( It was my fault, though. I didn't follow Donna Hay's directions on how to get the marbled effect. I just put the plain batter and then dropped a few tablespoons on top and swirled with a toothpick. Oops. Next time I will stick with the directions. =)
I loved these mini cakes, though. The pink batter is so cute! I'm in a girly girl mood these days. ^^
I halved the recipe and got 6 cute mini cakes. Below you will find the full recipe from Donna Hay's Modern Classics 2.
250g (8oz) butter, softened
1 1/4 cups sugar
1 teaspoon vanilla extract - used essence
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1 cup milk
Pink food colouring
1. Preheat the oven to 160ºC (325ºF). Place butter, sugar and vanilla in the bowl of an electric mixer and beat until light and creamy.
2. Gradually add the eggs and beat well.
3. Sift the flour and baking powder over the butter mixture and fold through with the milk.
4. Divide batter in half. Colour one half with pink colouring.
5. Grease a 25 cm (10in) fluted (bundt) cake tin. Drop alternate spoonfuls of pink and plain cake mixture into the tin.
6. Swirl a butter knife through the mixture to give a marbled effect.
7. Bake for 50-55 minutes or until cooked when tested with a skewer. Cool on wire rack.
~Serves 8-10 ( or 6 in my case)