French Martini Marble Cake Recipe

If you remember my “Going Ananas” post this past summer, you’ll remember the French Martini – a delicious cocktail featuring pineapple juice and Chambord liqueur.

This recipe had been originally photographed for inclusion in “The Spirited Baker“. It ended up cut from that book, in favor of including the recipe (sans photo!) in “Evil Cake Overlord“.

This cake has a subtle but sophisticated taste. The berry taste of the Chambord liqueur is the perfect complement to the pineapple juice!

French Martini Upside Down Cake

French Martini Bundt Cake Recipe

3 cups Cake flour
2 1/4 cups Sugar
2 Tbsp Baking powder
1 1/2 tsp Salt
3.5 oz package Instant vanilla pudding mix
6 Eggs
1 1/2 cups Butter, melted
2 Tbsp Pure vanilla extract
3/4 cup Pineapple Juice
1/2 cup Water
1/4 cup Chambord liqueur

1/4 cup Chambord*
2+ cups icing sugar

Preheat oven to 350°F (180°C). Liberally grease a bundt cake pan with vegetable shortening, and/or spray with baking spray.

Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs, melted butter and vanilla to the batter, mixing on medium speed until smooth.

Divide batter evenly into two bowls. Add pineapple juice to the first bowl, stirring until fully incorporated. Add water and Chambord to the second bowl, stirring until fully incorporated and smooth.

Divide batter among prepared cake pans, using whichever marbling technique that you prefer. (Random globs work best for this recipe.) To marble the batters, use a butter knife, held straight up-and-down. Starting at one side of the pan, run the knife through the batter in a long zig zag motion – hitting both the inside and outside rings of the pan – all the way around the tube, to the other side. Then, run a knife once around the center of the batter.

Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 60-70 minutes. Allow to cool 10-15 minutes before turning cake
out onto baking rack to cool.

Mix as much icing (powdered, confectioner’s) sugar into the 1/4 cup Chambord as it takes to make a very thick mix. Melt it in the microwave for a few seconds, then drizzle over the cooled cake.

* Feel free to substitute pineapple juice for the liquid in the glaze… or use a combination of Chambord and pineapple juice!

French Martini Upside Down Cake

Interested in making wickedly delcious cakes? You’ll LOVE my second cookbook, Evil Cake Overlord! We’ve long been known for our “ridiculously delicious” moist cakes and tasty, unique flavors. Now, you can have recipes for all of the amazing flavors on our former custom cake menu, and many more! Bake your moist work of gastronomic art, then fill and frost your cake with any number of tasty possibilities. Milk chocolate cardamom pear, mango mojito.. even our famous Chai cake – the flavor that got us into “Every Day with Rachel Ray” magazine!

Feeling creative? Use our easy to follow recipe to make our yummy fondant. Forget everything you’ve heard about fondant – ours is made from marshmallows and powdered sugar, and is essentially candy – you can even flavor it! Order your copy here.

Interested in boozy culinary experiments? You’ll LOVE my first cookbook, The Spirited Baker!

Combining liqueurs with more traditional baking ingredients can yield spectacular results.Try Mango Mojito Upside Down Cake, Candy Apple Flan, Jalapeno Beer Peanut Brittle, Lynchburg Lemonade Cupcakes, Pina Colada Rum Cake, Strawberry Daiquiri Chiffon Pie, and so much more.

To further add to your creative possibilities, the first chapter teaches how to infuse spirits to make both basic and cream liqueurs, as well as home made flavor extracts! This book contains over 160 easy to make recipes, with variation suggestions to help create hundreds more! Order your hard copy here, or digital edition here.

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