1 cup sweet butter (do not substitute)
1 1/2 cups granulated sugar
1 cup half-and-half or milk if you prefer
1 teaspoon almond extract
3 1/4 cups flour
1 tablespoon baking powder
Pinch of salt or 1/8 teaspoon
1/4 cup unsweetened cocoa powder
3 tablespoons dark rum
Procedures : Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan and set aside.
Beat the butter with sugar until light and fluffy. Beat in the eggs first and then add the milk and almond extract mixing well.
In a bowl, with a wire whisk stir together the flour, baking powder and salt. Beat the dry mixture into the creamed mix until combined.
Remove half of the batter to a bowl and stir the cocoa and rum.
Alternate large globs of the white and chocolate batter around the tube pan, then gently swirl the two batters together.
Bake for about 1 hour and 10 minutes (depending on your oven) or until it pulls away slightly from the sides of pan and a tester inserted in the center comes out clean.
Transfer to a wire rack and cool completely.