Nada's Baba Cake Recipe - Allrecipes.com
Nada's Baba Cake Recipe
  • READY IN hrs

Nada's Baba Cake

Recipe by  

"A marbled cake baked in a ring-shaped pan. If you don't have a baba pan, use a 9 inch Bundt or tube pan."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch bundt, ring or tube pan Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 liter baba pan OR a 9 inch Bundt pan.
  2. In a large bowl, combine eggs, oil, superfine sugar and vanilla sugar. Beat on high speed for about 5 minutes. Beat in flour. Reserve approximately 1/4 cup of batter and set aside. Pour remaining batter into prepared pan. Mix cocoa into reserved batter. Drop by spoonfuls onto the batter in the pan. Using a skewer or the tip of a knife, swirl the two batters to achieve a marbled effect.
  3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 30 mins
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Reviews More Reviews

May 03, 2008

My cake seemed a little on the dry and crumbly side so I will have to adjust it a touch by adding a little more oil next time or even by reducing the baking time. I baked it 40 mins but as with all baking, variations are to be considered due to different ovens etc etc. Otherwise a lovely cake from Nada! Thanks!

 
Apr 25, 2011

I am giving this 4 stars because I made several changes based on the previous review. First, I used 1/4 c vegetable oil, regular granulated sugar, and instead of vanilla sugar, I used 1 tsp vanilla extract. I also added 1/2 tsp baking soda, 1/4 c. applesauce, and a few tablespoons of milk (but I didn't measure it exactly). I was happy with the result: it was a dense cake and not dry. I did not alter the baking time. I should mention also that I had a hard time getting a desired 'marble' effect. Perhaps, it would be better to swirl the two batters together and then pour into the pan.

 

3 Ratings

Sep 27, 2011

I followed the other reviewer's suggestions - added 1/4 cup milk (equivalent to 4 tbsps) and 1/2 tsp. baking powder. Turned out perfect. And I used vanilla essence & regular granulated sugar. I mixed tbsp. cocoa powder with 1/4 cup of the batter, then added little bit by little bit more batter till I got a thick viscous pouring consistency. Then, I poured the main batter into the tube mould, then swirled the cocoa mixture by the spoonfuls all around. Came out of the oven with a nice swirl design :)

 

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Nutrition

  • Calories
  • 208 kcal
  • 10%
  • Carbohydrates
  • 37.3 g
  • 12%
  • Cholesterol
  • 70 mg
  • 24%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 3.7 g
  • 7%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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