Sweet or salty?

Let’s see what we have today for the first blog of the year 2010… Bacon cake, my first try anyway.

So... the ingredients for my cake are as in below:
- 3 eggs
- 1 ½ cups of all purpose flour (More or less for what you want from a cake, moist or a little bit dry)
- 80-100g butter (Who knows since all I did was cut the butter from it block till I satisfied with the mess. I also suggest using a little bit less than I did since there are not much people like the much buttery taste.)
- Couple spoons of sugar (I don’t like my cake taste too sweet so I used not much.)
- A small pinch of salt
- Half teaspoon of baking powder (Truly, after today result, I don’t think baking powder helps much for my cakes. Next time I’ll try with some cookies and let’s see what it helps anyway)
- 2 strips of bacon (More or less is up to your taste but that was left on my half-eaten bag and I didn’t want to unpack a new one)

And how I did that?
- Mix flour, baking powder, sugar, salt together and put aside
- Cut butter into small pieces
- Put a little bit of butter in the mould and put in the oven and heat them up.
- Cut the bacon into smaller pieces and fry them till almost crispy (not exactly crispy since you don’t want the bacon too much dry and burnt in your cake)
- Beat the eggs and butter (Most people want to beat them till stiff or at least almost stiff but I’m just too lazy so I just beat them a bit)
- Shift the flour into the beaten butter egg till you have a nice mixture
- Shift 2/3 of the bacon into the mixture
- Pour all the mixture into the mould which is already well covered with melt butter
- Spread all the remaining bacon on the surface of the mixture
- Put in the oven and bake for about 30 minutes (or till the toothpick you put in comes out clean)
- Cool down on the rack (or table as I did), cut the cake and… bon appetite!

Some notices:
- My cake didn’t rise much but it came out buttery as exactly my family like. And that’s the reason I said that I might not use baking powder for my next cake. However, I think mostly it was not about the baking powder but the fact that I didn’t beat the eggs well enough.
- As I’ve checked around, it’s safe using cooking oil instead of butter if you do not have butter at hand in need and it will give you same moist taste and feel. However, since I like the buttery smell and taste, I’ll keep butter in my fridge for my sake.

And… HAPPY NEW YEAR! (Hey, after all, better late than never)