I knew it had been a long time since we checked in, but holy moley it’s been a whole year! Lots of things to catch up on…
First, we lost our Moose to cancer almost a year ago. We still miss him every single day – he brought so much joy and life to this place, and was truly his packs’ alpha male. He was diagnosed with osteosarcoma with accompanying lung mass in April of last year, and spent a summer eating all the goodies he wanted, playing as much as he could, and heavily drugged for the pain so that he could enjoy his last days. We said goodbye to him last October. I’m sure that right now, he’s identified and set up a schedule to visit every single celestial granny’s kitchen for treats, and every kid’s yard for play. We love you Moose!
We uprooted from our home of over a decade and moved to the middle of nowhere! Actually, to the piney woods, a pretty few acres with a creek running right through the middle. We put up a barn, camped in an RV for several months, and now are back in a home. So nice to get up and watch the sun rise over the pines, listen to the creek running by, see the occasional deer (or otter!) wander through.
But on to the baking! I’ve done a few things I’ll update you all on, like a wonderful coconut cream filled layer cake, some awesome cookie bars…but today it will be Marble Pound Cake.
I don’t have any in process pictures, but the story goes like this:
- cream 2 sticks room temp butter with 2-3/4 cups sugar
- add 6 eggs, one at a time, beating until smooth
- 1 tsp of whatever flavor you like – vanilla is great, today I used almond
- 1/4 tsp each of salt and baking soda – mix that in next
- now alternate 3 cups of cake flour to one cup of sour cream.
While all that is going on, melt one cup of semi-sweet chocolate chips, 1T each butter and shortening (maybe a little more butter) and one Tbsp of water. Fifteen seconds at a time and you’ll probably have to add more water – I ended up with about 4Tbsp.
Pour half your batter into a bundt pan sprayed with that awesome baking spray. Now take a spoon of the batter you have left and temper that warm chocolate. Once you’ve done that, go ahead and mix the rest of the batter into the chocolate mix – you can just fold it in with a spatula. Dollop that on top of the other batter, and run a knife through it JUST ONCE. You want a marble effect, not a chocolate all over effect! Bake at 325 degrees, start checking it at one hour ten minutes.
You can dust this with powdered sugar, you can make a ganache, you can say forget all that and eat it as is…but just try this cake. I’m sure you’ll like it!