Old Fashioned Marble Cake

If you're looking for the perfect cake to accompany tea or coffee, or just to to encourage a stroll down memory lane, this is the cake for you. Memory lane, you ask? Well, this cake reminds me of the marble cakes that were served in the shul I grew up in. This cake is not only better it's a lot moister than those kiddush cakes. This recipe comes from the oh-so-reliable Treasury of Jewish Holiday Baking, a book that has yet to fail me. I was in the mood to bake one Saturday night and decided to bring it (and the leftover Besamin Box Cake) to the army the next day. My co-workers loved it, despite its humble-ness. This cake is pretty easy to make and so moist from the vegetable oil that it would probably last about a week, although I couldn't confirm that because it barely lasted a full day in the office. I baked the cake in my favorite tube pan instead of loaf pans to get the tall, statuesque look. I omitted the orange zest in the cake to prevent it from being too orangey. The marbling pretty much takes care of itself- just layer the batter and see what happens, no need to swirl. The glaze on top added a nice finish and a crunchy contrast. All in all, a winner and another one for the recipe files. Although this cake is good anytime, serve it as a special treat Shabbat morning.

Old Fashioned Marble Cake
adapted from Jewish Holiday Baking

Chocolate Paste:
4 tbsp cocoa powder
3 tbsp warm vegetable oil

Cake:
1 cup vegetable oil
2 1/4 cups sugar
5 eggs
4 tsp vanilla
1/4 cup water
1 cup orange juice
4 1/4 cups flour
1/2 tsp baking soda
3 1/2 tsp baking powder
1/2 tsp salt

Glaze:
1 cup powdered sugar
4-6 tbsp orange juice

Preheat your oven to 350. Line a tube pan with parchment paper and grease the pan. Set aside.
For the glaze, place the cocoa powder and oil in a small bowl and blend well.
In the bowl of your mixer, blend the oil and sugar until light and fluffy, scraping occasionally. Blend in the eggs one at a time and then add the vanilla., water and orange juice. In a separate bowl, whisk the dry ingredients and then add to the wet ingredients.
Remove one third of the batter to a smaller bowl and stir in the chocolate paste. Spoon alternating layers of white and chocolate batters into the pan.

Here's what I ended up with.

Bake the cake for about 55-60 minutes or until lightly browned on top, slightly cracked and a toothpick inserted in the center comes out clean. Cool in the pan for about fifteen-twenty minutes. Turn out onto a rack to cool completely.

Whisk together the glaze ingredients in a small bowl and drizzle over the top of the cake, scooping up the excess and re-glazing.