Thanksgiving Marbled Cake

United States

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


    Dark mixture

  • 10oz plain flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • 6oz dark soft brown sugar
  • 4oz butter
  • 4 egg yolks
  • 4oz black treacle
  • Scant ¼ pint sour milk


    The two cake mixtures are prepared separately, and then put into the baking tin so that ‘marbling’ occurs, and the cake is a mixture of golden-brown and white. Make the dark mixture by sifting the flour with the baking powder, salt and spices. Cream together the sugar and butter until light and fluffy. Beat the egg yolks and mix them with the black treacle, and with the butter and sugar mixture. Put in the flour and milk alternately, a little at a time, beating until well blended. Make the light mixture by creaming the sugar and butter. Sift the flour and baking powder and work into the butter mixture alternately with the milk. Beat the egg whites stiffly and fold into the mixture. Grease a loaf tin and drop in large spoonfuls of the two mixtures alternately. Bake at 325°F, 170°C, gas mark 3 for one hour.