Hahahah food joke.
Yesterday, I had my first experience making marble pound cake. Now this is a type of cake, cookie, thing, that has always confused me. How did they get two different flavors together, in one, and then made it look pretty with a nice swirl. I finally found out, and I have to say I feel rather stupid for not knowing this earlier.
My friend had told me she was making a grapefruit infused olive oil pound cake (something a bit fancier than mine), and I decided I wanted to make pound cake as well. As I browsed Food Gawker looking through their many pound cakes, I found a marble one and knew this is what I wanted to make.
First thing is, it is F.E.S.B. nothing more than a mixer, and most ingredients you should have at home already. Basic steps are to make the dough, split it in two, add chocolate to one half, and then alternate spoonfuls into your bread tin. Once it is all in take a butter knife and zig zag through from one end to the other, only once otherwise the swirls will be destroyed. Bake, cut in half to see the beautiful inside, and eat.
But, I have a confession, mine did not turn out all that beautiful. I didn’t split the dough all the evenly, and so I had more vanilla than chocolate, which meant that the marble didn’t turn out as well as I would have liked. But hey, that’s learning right?
MARBLEous Pound Cake
(From Flower and Sugar)
- 2 cups and 2 Tbsp, all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- A pinch of grated nutmeg
- 2 sticks (1 cup) room temperature butter
- 1 cup sugar
- 4 eggs
- 2 tsp vanilla
- 1/2 cup milk
- 4 oz melted and cooled chocolate
Preheat the oven 325F. I used one 8 1/2 by 4 1/2 loaf pan – grease and line the bottom with parchment paper.
In a small bowl whisk together flour, baking powder, salt, and nutmeg and set aside.
Melt the chocolate in a double broiler, or in the microwave and set aside to cool.
I used a hand mixer, but a stand mixer will work just as well (possibly better), beat butter on a medium speed until light and fluffy. Add the sugar and beat for about another 2 minutes. Remember to scrape the sides of the bowl to make sure everything is incorporated.
Add the eggs in one at a time, beating well after each one. At this point my mixture did begin to look a bit curdle, but it ended up tasting great! Next, mix in the vanilla.
Add the flour mix and milk alternating between both, but making sure to begin and end with the dry mix. Once fully mixed, separate one half of the batter into another bowl and add melted chocolate. Mix in the chocolate until fully incorporated. You now have half vanilla and half chocolate!
In your greased and lined loaf pan drop spoonfuls of each batter in. Dont’ be afraid to alternate and drop spoonfuls on top of each other. Once all the batter is done take a butter knife and zig zag from one end to the other. Do this just once to create the swirl.
Bake for about 30 – 45 minutes depending on oven, let cool and enjoy!