This recipe is an oldie but goodie, but I can’t help but think about my Bubby this time of year, and how we would go to her house to get lekach, honey cake, and a blessing before the holidays. I miss her so much! Today I opened her recipe box and baked this cake in a bundt pan in her honor. To be honest, honey cake was never my favorite (sorry Bubby!), but this one was always a winner. If you bake it this season, think of her, Chaya bas Chanoch Henoch, and all her sweet, delicious recipes that she cooked with so much love. I know that she’s praying for all of us on high!
Bubby’s Marble Bundt Cake
3 cups all purpose flour
3 tsp baking powder
1/4 tsp salt
4 eggs
1 cup canola oil
2 tsp vanilla extract
2 cups sugar
1 cup water
2 tbsp dutch process cocoa powder
Method:
Grease a bundt pan and set aside. Preheat oven to 350 degrees.
In a large bowl, combine the flour, baking powder and salt and whisk to incorporate. In a second large bowl, combine the eggs, oil vanilla and sugar, whisking to combine (you can do this by hand or with a mixer). Add the water and whisk until incorporated. Pour the wet batter into the dry batter and whisk until creamy.
Pour 2/3rds of the cake batter into the bundt pan. Add cocoa powder to the remaining batter in your mixing bowl (I like to sift it first so it doesn’t clump together). Add dollops of the chocolate mixture to the vanilla batter in the pan and use a knife to swirl it to create a marbleized effect.
Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
Bubby’s Other Recipes:
Bubby’s green bean salad
Bubby’s Challah kugel
Bubby’s cabbage soup
Thank j this cake looks delucious