cakepia recipe japanese      
Moist Orange Chocolate Cake  
World Traditional Recipe スイス

Swiss style chocolate pound cake with orange marmalade. You can substitute raisins with the same amount of nuts. You can also use 5g of orange liqueur instead of rum.
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●Preparation Tip

Photo #1

Photo #2

Photo #3

Photo #4
In a bowl, cream together butter and sugar.

Stir in beaten eggs and blend well. (Photo #1)

Add the sifted dry ingredients and mix lightly. (Photo #2)

Add marmalade, mix, then fold in raisins. Mix evenly.

Fill a pound cake pan with the batter 4/5 full. Bake in a preheated oven at 180 °C (365 °F) for about 40 minutes until brown. If the surface turns brown but the center is still not done, cover with foil and continue baking. (Photo #3)

Mix syrup and rum while the cake is baking.

When baked, brush with the syrup while the cake is still hot. (Photo #4)

Servings per Recipe Calories per Serving Ready In
one 18cm pound cake pan  355kcal 60 minutes
butter 100g 
sugar 60g 
whole eggs 100g 
cake flour 100g 
cocoa powder 10g 
marmalade 100g 
raisins 70g 
sugar syrup 50g 
rum 5g 
- Allow butter to soften at room temperature.
- Sift together flour and cocoa powder.
- Butter and flour the pan. (Not included in the ingredients list. Have an extra amount ready.

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