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May 4, 2014

We had a good night out with my son and daughter in law at Beef and Pudding in Manchester and ended up being very late going to bed as they decided to sleepover -unusual for us to be crawling into bed at 2 a.m. these days!

We’re off to visit my parents later for Sunday tea and I’d promised to take the cake so dragging myself out of bed this morning I went for an easy option and remade the Apricot and White Chocolate Traybake which had proved a hit with my daughter’s builders this week. Then when our guests came down they hinted it would be nice to take some cake home so I knew I’d have to make something extra – this is another family favourite – marble cake – whether pink and white or chocolate and white the novelty is still there!


225g butter, softened
225g caster sugar
275g self-raising flour
2 level tsp baking powder
4 large eggs
2 tbsp milk
1 teaspoon of vanilla extract
1½ level tbsp cocoa powder
2 tbsp hot water


1. Preheat the oven to 160°C/325°F/gas mark 3. Line a 2lb loaf tin – I use pre made liners.

2. Beat the butter and sugar together until light and fluffy.

3. Add the eggs (and a little of the flour if beginning to curdle) then gently mix in flour, baking powder, milk and vanilla extract.

Add four eggs

Add four eggs

The vanilla mixture

The vanilla mixture

4. In another bowl mix the cocoa powder and hot water together well until smooth. Allow to cool slightly, then add half of the cake mixture, mixing well until evenly blended.

Mix the cocoa and water well

Mix the cocoa and water well

5. Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, tap the tin hard to remove any air pockets and gently level the surface.

Bake for 50-60 minutes

Bake for 50-60 minutes

6. Bake for 50-60 minutes until risen and an inserted skewer comes out cleanly.

Chocolate Marble Cake

Chocolate Marble Loaf Cake

7. Cool completely before slicing.

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