COCOA RIPPLE RING
A lovely little tea cake/bread, not overly sweet, also good for breakfast or brunch. It comes from an old cookbook which fell apart and all I have is the rather stained page from the book, which will now join its fellows.
Provided by Chef Kate
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Generously butter a 6 and 1/2 cup ring mold or similarly sized bundt pan.
- Cream together butter and sugar.
- Add the eggs and beat until light and fluffy.
- Sift together the flour, salt and baking powder.
- Add the dry ingredients alternately with the milk to the creamed butter/sugar/egg mixture, beating well after each addition.
- Mix together the filling ingredients.
- Pour 1/3 of the batter into the prepared mold.
- Sprinkle half the filling over the batter.
- Carefully add another third of the batter.
- Sprinkle with the remaining filling.
- Add the balance of the batter.
- Bake for 35 minutes, or until tester comes out clean.
- Remove from oven and let stand for 5 minutes.
- Invert and unmold cake.
- Dust with a sprinkling of confectioners' sugar through a sieve.
- Pour yourself a cup of tea and enjoy.
Nutrition Facts : Calories 450.3, Fat 23.2, SaturatedFat 11.7, Cholesterol 115, Sodium 452.2, Carbohydrate 56.2, Fiber 2.9, Sugar 27.6, Protein 8.3
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