Cat eye, steely, keepers, shooters?
I have to admit I was not born with a whisk in my hand nor did I teeth on a wooden spoon and I certainly did not carry a bento lunchbox packed full of gourmet treats to school.
I was one of those little kids down in the dirt after a circle was drawn, marbles thrown in, and my favorite beautiful swirled marble in hand ready to take all the other kid’s marbles. I really don’t remember if we player keepies or keepers but I’m sure I was upset if I lost any of my prized marbles that I kept in a little drawstring bag.
Anytime I see anything swirled whether it is a sauce on a dessert plate, a piece of fabric or even a swirled cloud in the sky it brings back thoughts of marble playing days, my favorite swirled marbles, and dirty hands and knees. What happened to all those games like marbles and jacks that got the kids outside and dirty.
This marble cake recipe is definite a keeper recipe and you don’t have to get too dirty making it. Thanks to Margaret Fox’s recipe from Cafe Beaujolais. I’m not keeping this to myself but sharing it with you so you can give it a try. I would call this more of a coffee cake (even though she doesn’t) than a dessert type cake. Very good with a cup of tea for brunch or anytime of the day.
BLAST FROM THE PAST: Coconut Oatmeal Pie — One of my favorite fall type pies. I’m making this for a bake sale this month. Hope they like it.
Rum and chocolate – what a combination!
The cocoa, milk and sugar get dissolved over low heat.
Batter gets divided in half.
The cocoa mixture gets stirred into part of the vanilla batter.*
The vanilla batter goes in first, then half the chocolate, then vanilla, chocolate, vanilla.
After you have the layers of chocolate and vanilla batter in the pan, take a knife and insert in several places in the loaf pan and gently drag the knife, swirling the batter as you drag the knife.
Ready to turn out and slice.
Drizzle with chocolate sauce.
Cafe Beaujolais Marble Cake
- 1 c. butter softened, unsalted
- 1 1/4 c. white sugar
- 4 eggs
- zest of 1 lemon
- 1/4 c. rum
- 1 tsp. vanilla extract
- 1/4 tsp. salt
- 1/4 c. cocoa
- 2 Tbsp. milk
- 3 Tbsp. sugar
- 2 1/4 c. flour
- 1 Tbsp. baking powder
- 1/2 c. milk warm
- Preheat the oven to 350. Beat together the butter and sugar until light and fluffy. Add the eggs, one by one, then the lemon rind, rum, vanilla, and salt. Don't worry if the mixture looks curdled, adding flour will fix it.
- Warm the cocoa, milk, and the 3 tablespoons sugar together to dissolve the sugar and make a dark cocoa syrup. Sift the flour and baking powder together and add in three batches to the egg, sugar, and butter mixture alternating with the 1/2 cup warm milk, beating between each addition. When the batter is smooth, divide it in half and mix the cocoa syrup into one half.
- Fill a buttered and floured 9 in. loaf pan with alternate layers of the two batters: white, chocolate, white, chocolate,white. Use a knife to swirl the two batters together. Do it with a light tough and do not blend them.
- Bake for 60 to 70 minutes until the cake tests done. Cool on rack for 5 minutes, then unmold. Serve as it, or drizzled with chocolate rum glaze.
- CHOCOLATE RUM GLAZE:
- 3 oz. semisweet chocolate
- 3 Tbs.rum
- 3 Tbs. water
- 1 Tbs. instant coffee
- 3 Tbs. butter, softened
- Melt together the chocolate, rum, water and coffee in a double boiler over low heat. Whisk in the butter until smooth. let this cook for about 10 minutes until slightly thick and drizzle over the cake.