Rum Scented Marble Cake

I adapted this Rum Scented Marble Cake from Nick Malgieri "The Modern Baker" baking book.Marble cakes are both homey and festive.A marble cake looks slick when you slice into it and reveal delicate pattern created when the two batters are swirled together.This recipe is a keeper!!

Makes one 10 inches (25cm) tube or bundt cake,about 24 slices

Ingredients:
Base Batter:(A)
2  2/3 cups all purpose flour,sifted
1  2/3 cups sugar
2 tsp baking powder
1/4 tsp salt
12 oz/350gm/3 sticks unsalted butter, softened
7 large eggs
3 tbsp dark rum

Chocolate Batter:(B)
2 tbsp dark rum
3 tbsp milk
1/2 tsp baking powder
6 oz  bittersweet ( not unsweetened)chocolate,melted and cooled *I used  Ghirardelli 60% Cacao Bittersweet Chocolate Chips*
2 cups Base Batter

Method:
1:Preheat oven to 325 F(160 C).Set a rack in the lower third of the oven.Prepare 1 tube or bundt pan,buttered coated with flour or dry bread crumbs.
2:Combine flour ,sugar,baking powder,and salt in a bowl,set aside.
*I changed this method *►Beat butter and sugar in mixer until creamy and light.Reduce speed before add in run and egg one by one.Beat the mixture until smooth ,heavy paste about 1-2 minutes.
3:Stop and scrape down the bowl and beater.Add in flour mixture at low speed,beat for 1 minutes.
4:Remove 2 cups of base batter into another large bowl for chocolate batter.Add in all ingredients B into the base batter,mix well with whisker or spatula.◄
5:Scrape half the remaining base batter into the prepared pan and smooth the top.Cover with the chocolate batter,making it as even a layer as possible.Top with the remaining base batter and smooth the top.
6:Use a thin metal knife and insert into the batter at the central tube,with the flat side  of blade facing you.Draw the blade through the batter to the bottom of the pan and up and out the side of the pan closest to you.Repeating the motion around the pan,making a spiral in the batter,almost as though you were folding  eggs white into it.Stop when you get back to the point where you started.(Do not smooth the top of the batter-it might disturb the marbling)
7:Bake the cake until it's well risen and firm and a toothpick or a small thin knife inserted midway between the side of the pan and the central tube emerges dry,about 1 hour.
8:Cool the cake in the pan for 5 minutes,then invert a rack over it.Invert and lift off the pan.Cool the cake completely on the rack.

base batter

chocolate batter