Following the book, the next cake up would be Martha’s Blood Orange and Olive Oil Pound Cake. It’s not the most winning title ever, in fact it’s right up there with clunkers like Ocean’s Twelve, Ballistic: Ecks vs Sever, A Doll’s House Part 2, and V.I. Warshawski. Remember V.I Warshawski? Oh, it was so bad. But I saw it in the theatre, on opening day, no less. That’s what a Kathleen Turner fan I was. 17 percent on Rotten Tomatoes? Ee-gahds!
But before you start performing a celebrated “Mime-a-Gag” at the thought of eating something called “Blood Orange Olive Oil Pound Cake,” take a look at the picture in the book first. It includes chocolate ganache which I think really should have made its way into the name. Chocolate Ganache makes everything sound better. Try saying it right after you say, “V.I. Warshawski !” and you’ll find yourself suddenly searching for it on Netflix. It’s not there (17 percent, remember?).
Regardless how you feel about the name, I can’t make it, because blood oranges are not in season right now. I can’t find them anywhere. I thought we’d moved past the era of having to wait for a particular season for particular produce. Isn’t that why we have Monsanto? I thought they were able to grow produce year round on the spine of a living pig, but that’s not happening. Agrochemical companies are really starting to let people down.
I went with the marble pound cake recipe instead. It’s an easier recipe the the blood orange one, and you get to swirl. I love to swirl.
I love to swirl. I love to bake cakes. I get to the theatre early for bad Kathleen Turner movies. Is it any wonder my parents felt no need to have more children after me?
Martha Stewart’s Marble Pound Cake
- 2 cups unsalted butter, room temperature, plus more for the pan
- 2 1/4 cups sugar
- 1 teaspoon vanilla extract
- 9 large eggs, room temperature, lightly beaten
- 1 1/2 cups PLUS 2 tablespoons AP flour
- 1 1/2 teaspoons salt
- 1 cup PLUS 2 tablespoons flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons salt
Preheat oven to 325F.
Butter two 9 by 5 inch loaf pans
With an electric mixer on high, beat butter and sugar until pale and fluffy, about 8 minutes. Scrape down sides of the bowl.
Reduce speed to medium, beat in vanilla. Add eggs in 4 batches, beating thoroughly after each and scraping down the sides of the bowl.
Divide the batter in half.
In one half, add the 1 1/2 PLUS 2 tablespoons flour and the 1 1/2 teaspoons salt and mix.
In the other hand, add the 1 cup PLUS 2 tablespoons flour, the 1 1/2 teaspoons salt, and the cocoa powder and mix. Scoop batters into prepared pans, 1/2 cup at a time, alternating plain and chocolate
Swirl with a knife.
Tap pan on counter, and smooth out with an offset spatula.
Bake until a cake tester comes out clean, 60-65 minutes.
Transfer pans to a wire rack to cool for 30 minutes
Turn out onto rack to cool completely