#BundtBakers Marble Molasses Bundt Cake - mramorni kuglof sa melasom

Na mom prvom poslu, šef je svakog jutra donosio najobičniji mramorni kolač i hvalio se veštinama svoje žene - kulinarskog maga. Nije mi tada bilo jasno šta tu ima toliko za hvalu, nema prostijeg kolača od kuglofa. U našoj kući je to bio kolač koji se gostima ni ne pominje da ga imamo. Za goste je znalo se, potrebno umesiti nešto finije. Tek mnogo godina kasnije shvatila sam i drugi deo lekcije - koliko sam retko sretala muževe koji se hvale postignućima svoje žene, kakvi god oni bili... a o umešnosti žena koje mogu ( ili prosto samo hoće da daju) malo, da od toga naprave nauku i budu hvaljenje se pitam i proputujem celog života i nikako tu veštinu da ispečem.

Ovaj kolač sam dugo planirala da pravim baš ove nedelje. Još od kako su ono, proletos, na grupi Bundt Bakers rekli da će tema ovog meseca biti mramorni kuglof. A jedan mramorni je preostao u knjizi Cake Keeper Cakes, a da ga nisam još uvek napravila. Ovo je sedamdeset deveti kolač iz te knjige koji sam ispekla. Dakle, još dvadeset i jedan do kraja projekta. E sad... biće nekih zavrzlama, treba naći svežu rabarbaru i sveže brusnice, malted milk powder i Heart Bars čokoladice - ta četiri će očigledno ostati za kraj.

• 2 šolje brašna
• 2 kašikice praška za pecivo
• 1⁄4 kašikice soli
• 1⁄2 šolje - 113 g putera
• 1 šolja belog šećera
• 2 velika jajeta
• 2 kašikice ekstrakta vanile
• 2⁄3 šolje punomasnog mleka
• 1⁄2 šolje iseckanih oraha, prethodno tostiranih
• 2 kašike melase  - imala sam baš za onu koju autorka recepta kaže da je ne treba koristiti. Ta blackstrap je treće kuvanje melase, pa je malo gorča. Zato sam stavila samo dve kašike, a treću sam zamenila javorovim sirupom. 
• 2 kašike tamnog kukuruznog sirupa (ovo nisma imala, stavila sam javorov)
• 1⁄4 kašikice sode bikarbone
• Opciono: 1⁄2 kašikice cimeta i 1⁄2 kašikice đumbira

Podgrejati rernu na 175ºC. Podmazati i pobrašnjaviti kalup za kuglof.

Brašno, prašak za pecivo i so prosejati zajedno.

Puter i šećer dobro izmiksati mikserom, dok ne postanu penasti. Ulupati jedno po jedno jaje u ovo, pa dodati i vanilu. 

Sada dodavati 1⁄3 brašna, 1⁄2 mleka, 1⁄3 brašna, 1⁄2 mleka,1⁄3 brašna. Na kraju sve miksati još 30 sekundi.

U posebnoj zdeli pomešati tostirane iseckane orahe, melasu, javorov sirup i sodu bikarbonu. Za jači ukus može se dodati po pola kašikice đumbira u prahu i cimeta. 

U ovo umešati jednu trećinu prethodno umućenog biskvitnog testa.

Izliti pola običnog testa u kalup. Poravnati odgore. Preko ovoga preliti testo sa melasom i orasima. I njega poravnati odgore. Preliti ostatak osnovnog testa. Opet poravnati odgore. Sad provući nož, ili neki štapić, kroz kalup da bi se stvorio mramorni efekat. Ne mikasti previše.

Peći dok ne porumeni i dok čačkalica ne prikaže da je kolač ispečen. Po vađenju iz rerne ostaviti da se prohladi pet minuta u kalupu, pa izvrnuti na rešetku da se ohladi do kraja.

As a brand new physicist, I started my first job in Vinča Institute of Nuclear Sciences. My boss used to come every Monday morning with the simple marble cake, as it was a culinary masterpiece. Once he told me that I might be as skilful baking this cake, as his wife. Years have passed and, as I baked the cake for this month Bundt Bakers task, I remembered this. Those days I was wondering what was he talking about. That was the simplest cake ever in our house. It was almost a shame to offer it to the guests. Now, after a broken marriage, I know how precious is when a husband talks about wife's skills with such passion. The complicity of the cake is absolutely unimportant.

This cake is a part of my project to bake one whole cookbook. I managed to bake seventy-nine per cent of it. You can find all of them on my page Cake Keeper Cakes.

It is hard to find molasses in my country, so, when I find blackstrap I was so happy. It is a bit of bitter taste than the brighter colours molasses, so I reduced the quantity from 3 to 2 tablespoons and replaced that one spoon with maple syrup.


I made this cake specially for #BundtBakers event for this month: Marbled Bundt Cakes. Our host this month, with such a nice theme, is Sue Lau from Palatable Pastime.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page. 

Bundt Bakers October 2018

Marbled Bundt Cakes

• Bundt Cake Marmolado Sin Huevo by Merce's Cake
• Coffee and Cream Bundt Cake by All That's Left are the Crumbs
• Halloween Marble Bundt by A Day in the Life on the Farm
• Hazelnut Marble Bundt Cake by Sneha's Recipe
• Lemon Raspberry Marble Bundt by Food Lust People Love
• Marble Molasses Bundt Cake by Katin Spajz
• Matcha & Carob Marbled Bundt Cake by I Love Bundt Cakes
• Mexican Chocolate Marbled Bundt Cake by Palatable Pastime
• Neapolitan Marble Bundt Cake by Patty's Cake
• Pistachio and Vanilla Marbled Bundt by Pat y Co. Candy Bar
• Pumpkin Cream Cheese Bundtlets by Sweet Sensations

Recipe for Marble Molasses Bundt Cake:

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 1⁄2 cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2⁄3 cup whole milk
• 1⁄2 cup pecans, toasted and finely chopped
• 3 tablespoons dark (not blackstrap) molasses
• 1 tablespoon dark corn syrup (or maple syrup)
• 1⁄4 teaspoon baking soda

1. Preheat the oven to 325ºF. Grease a 9-inch by 5-inch loaf pan with cooking spray and dust with flour.

2. Combine the flour, baking powder, and salt in a medium mixing bowl.

3. Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl once or twice as necessary. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla.

4. With the mixer on low, add 1⁄3 of the flour mixture and mix until incorporated. Add 1⁄2 of the milk until incorporated. Repeat with the remaining flour and milk, ending with the flour. After the last addition, mix for 30 seconds on medium speed.

5. In a medium mixing bowl, combine the pecans, molasses, corn syrup, and baking soda. Stir 1⁄3 of the cake batter into the pecan mixture until well combined.

6. Scrape 1⁄2 of the plain batter into the prepared loaf pan and smooth the top. Scrape the molasses batter on top of the plain batter and smooth. Top with the remaining plain batter and smooth the top. Run a butter knife blade through the batter to create marbling. Do not overmix.

7. Bake the pound cake until it is golden brown and a toothpick inserted in the centre comes out clean, about 1 hour. Let the cake cool in the pan for about 5 minutes, invert it onto a wire rack, and then turn it right side up on a rack to cool completely. Slice and serve.

8. Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.