If you've had an unhappy encounter with Vegemite, consider this a peace offering. If you haven't... well, if anyone tells you they brought you a present from Australia of the edible variety, and it's not a package of Tim Tams... you won't eat it, right?
*YouTube at your own risk.
Nutella Swirl Pound Cake
I found a reference to Nutella swirl pound cake on another blog when I was trying to figure out if anyone else had written about pound cakes and bumps. Nutella is a dense substance, however, so this pound cake contains a little baking powder to help with the rise.
(Serves one. Cake may be wrapped and frozen.)
Preheat oven to 325F. Ready a two-cup loaf pan.
Place a stick of salted butter in a large mixing bowl and let sit at room temperature until the butter is easily squashed with a fork. Add half a cup of white sugar, and cream the mixture together with a fork until smooth.
Stir in a quarter-teaspoon of vanilla essence, and a quarter-teaspoon of salt.
Crack in one egg, and beat until smooth. Crack in a second egg; beat until the mixture is thick and smoothish (it will look slightly curdled.)
Fold in a scant cup of flour and one-eighth of a teaspoon of baking powder. The batter should be smooth and creamy.
Spoon one-third of the batter into the baking pan. Add a generous dollop of Nutella, and use a spoon to spread it out. (Resist the urge to lick the spoon.) Spoon another third of the batter into the baking pan, and add another generous dollop of Nutella. (Keep resisting the urge to lick the spoon.) Spoon in the remaining batter, and run a skewer through the mixture to swirl it together. Give the pan a gentle shake to smooth out the top. Transfer the pan to the oven.
Bake for an hour, or until a skewer stuck in the middle comes out with only Nutella on it. Remove the pan from the oven. Let the cake cool in the pan for five minutes, then carefully turn it out on a wire rack. Allow to cool completely.