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Tuesday, March 7, 2017

Marble Cake - Moist, Tender, Irresistible Cake Recipe; http://www.cashdownlinebuilder.com/me/Olga

Marble Cake - Moist, Tender, Irresistible Cake Recipe:
The idea of marbling two different colored batters into a cake originated in nineteenth century Germany. Marble cakes made their way to America with German immigrants before the Civil War. 

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Originally the cakes were marbled with molasses and spices. One of the first recorded recipes for marble cake appears in an American cookbook called Aunt Babette’s Cook Book: Foreign and Domestic Receipts for the Household, published in 1889.

 This recipe replaced the traditional molasses and spice batter by marbling chocolate into the cake, a reflection of a new American obsession with chocolate. The cake remained popular throughout the 19th and 20th centuries. According to the Encyclopedia of Jewish Food by Gil Marks, “Many Jewish bakeries in the New York area in the 1950’s through the 1970’s would distinctively add a small amount of almond extract to the chocolate marble cake, creating a version sometimes referred to as a ‘German Marble Cake’ that had a characteristic almond aroma.”
Here is my recipe for marble cake, which has become a family favorite over the past few years. 
I flavor my marble cake with almond extract as a nod to the classic German Jewish recipes. In a slightly modern twist, I also add dry instant vanilla pudding mix to my batter. 
This little trick is a fantastic way to add moisture and flavor to your cakes; it also helps to thicken the batter, which provides the perfect texture for marbling. Be sure to use instant pudding mix, not cook-and-serve; just sift it in dry with the flour. It creates a wonderful texture and locks in moisture so the cake doesn’t dry out as quickly. It also gives a lovely vanilla essence to the batter, which blends nicely with the almond extract. They certainly weren’t doing it this way in Germany 150 years ago, but sometimes it’s fun to improve on tradition. Try it!
For instructions on how to marble a cake, click here.
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Affiliate links help to support my website and the free recipe content I provide. A percentage of any purchase you make via these links will go towards buying ingredients, photography supplies and server space, as well as all the other expenses involved in running a large cooking website. Thank you very much for browsing!

See the full post:http://toriavey.com/toris-kitchen/2013/06/marble-cake/#bSgE0DFhhu3FEO77.99

The idea of marbling two different colored batters into a cake originated in nineteenth century Germany. Marble cakes made their way to America with German immigrants before the Civil War. Originally the cakes were marbled with molasses and spices. One of the first recorded recipes for marble cake appears in an American cookbook called Aunt Babette’s Cook Book: Foreign and Domestic Receipts for the Household, published in 1889. This recipe replaced the traditional molasses and spice batter by marbling chocolate into the cake, a reflection of a new American obsession with chocolate. The cake remained popular throughout the 19th and 20th centuries. According to the Encyclopedia of Jewish Food by Gil Marks, “Many Jewish bakeries in the New York area in the 1950’s through the 1970’s would distinctively add a small amount of almond extract to the chocolate marble cake, creating a version sometimes referred to as a ‘German Marble Cake’ that had a characteristic almond aroma.”
Here is my recipe for marble cake, which has become a family favorite over the past few years. I flavor my marble cake with almond extract as a nod to the classic German Jewish recipes. In a slightly modern twist, I also add dry instant vanilla pudding mix to my batter. This little trick is a fantastic way to add moisture and flavor to your cakes; it also helps to thicken the batter, which provides the perfect texture for marbling. Be sure to use instant pudding mix, not cook-and-serve; just sift it in dry with the flour. It creates a wonderful texture and locks in moisture so the cake doesn’t dry out as quickly. It also gives a lovely vanilla essence to the batter, which blends nicely with the almond extract. They certainly weren’t doing it this way in Germany 150 years ago, but sometimes it’s fun to improve on tradition. Try it!
For instructions on how to marble a cake, click here.
Recommended Products:
Electric Mixer
Mixing Bowls
Loaf Pan

Affiliate links help to support my website and the free recipe content I provide. A percentage of any purchase you make via these links will go towards buying ingredients, photography supplies and server space, as well as all the other expenses involved in running a large cooking website. Thank you very much for browsing!
image: http://toriavey.com/images/2013/06/Marble-Cake-on-TheShiksa.com-1-624x468.jpg
Marble Cake Recipe - Moist, Delicious Cake to Serve with Tea or CoffeeSave
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Marble Cake
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Excellent - 5 stars
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Excellent - 5 stars
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Excellent - 5 stars
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Excellent - 5 stars
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Excellent - 5 stars (21)
INGREDIENTS

1 1/4 cup cake flour
1/2 cup dry instant vanilla pudding mix (about one small 3.4 oz package)
2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup sugar
3 eggs, room temperature
1 1/2 tsp almond extract
3/4 cup milk, room temperature
1/3 cup unsweetened cocoa powder
1/3 cup very hot water
YOU WILL ALSO NEED

8- or 9-inch loaf pan or dish, electric mixer, three mixing bowls (large, medium, small), whisk
Total Time: 1 Hour 15 Minutes
Servings: One 9-inch marble cake loaf

Kosher Key: Dairy

See the full post:http://toriavey.com/toris-kitchen/2013/06/marble-cake/#bSgE0DFhhu3FEO77.99

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