1 cup sweet butter (do
1 1/2 cups granulated
1 cup half−and−half or
milk if you prefer
1 teaspoon almond
3 1/4 cups flour
1 tablespoon baking
Pinch of salt or 1/8
1/4 cup unsweetened
3 tablespoons dark rum
Preheat oven to 350
degrees F. Grease and flour a 10−inch tube pan and set aside.
Beat the butter with
sugar until light and fluffy. Beat in the eggs first and then add
the milk and almond extract mixing well.
In a bowl, with a wire
whisk stir together the flour, baking powder and salt. Beat the dry
mixture into the creamed mix until combined.
Remove half of the
batter to a bowl and stir the cocoa and rum.
Alternate large globs of
the white and chocolate batter around the tube pan, then gently
swirl the two batters together.
Bake for about 1 hour
and 10 minutes (depending on your oven) or until it pulls away
slightly from the sides of pan and a tester inserted in the center
comes out clean.
Transfer to a wire rack
and cool completely.
NOTE: I like to take
some melted bittersweet chocolate and lightly drizzle it over the