This French Martini Marble Cake has a subtle but sophisticated taste. The berry taste of the Chambord liqueur is the perfect complement to the pineapple juice!
Keyword banana cupcakes, Chambord, Evil Cake Overlord Book, french martini, pineapple, The Spirited Baker Book
Prep Time 15minutes
Cook Time 1hour10minutes
Cooling time 15minutes
Total Time 1hour40minutes
Author Marie Porter
1 Bundt Pan
3.5ozpackage Instant vanilla pudding mix
2TbspPure vanilla extract
2+cupsConfectioners / Icing / Powdered Sugar
Preheat oven to 350°F (180°C). Liberally grease a bundt cake pan with vegetable shortening, and/or spray with baking spray.
Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs, melted butter and vanilla to the batter, mixing on medium speed until smooth.
Divide batter evenly into two bowls. Add pineapple juice to the first bowl, stirring until fully incorporated. Add water and Chambord to the second bowl, stirring until fully incorporated and smooth.
Divide batter among prepared cake pans, using whichever marbling technique that you prefer. (Random globs work best for this recipe.) To marble the batters, use a butter knife, held straight up-and-down.
Starting at one side of the pan, run the knife through the batter in a long zig zag motion – hitting both the inside and outside rings of the pan – all the way around the tube, to the other side. Then, run a knife once around the center of the batter.
Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 60-70 minutes. Allow to cool 10-15 minutes before turning cake
out onto baking rack to cool.
Mix as much icing (powdered, confectioner’s) sugar into the 1/4 cup Chambord as it takes to make a very thick mix. Melt it in the microwave for a few seconds, then drizzle over the cooled cake.
* Feel free to substitute pineapple juice for the liquid in the glaze… or use a combination of Chambord and pineapple juice!