DECK THE HOLIDAY'S

   This recipe was found at  www.marthastewart.com  .  Good luck! Enjoy this cake on its own or with a dollop of lightly sweetened whipped cream.                           Prep Time   15 minutes Total Time   2 hours, 15 minutes Yield  Serves 9   Ingredients 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan 6 ounces blackberries (1 1/3 cups) 1 1/4 cups plus 2 tablespoons sugar 1 1/2 cups all-purpose flour 1/2 teaspoon coarse salt 1/4 teaspoon baking powder 2 large eggs, lightly beaten 1/2 teaspoon pure vanilla extract 1/2 cup sour cream, room temperature Directions Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder. In a large bowl, using an electric mixer, beat together butter and 1

History of the Iditarod      The Iditarod Trail Sled Dog Race  first ran to Nome in 1973, after two short races on part of the Iditarod Trail in 1967 and 1969. The idea of having a race over the Iditarod Trail was conceived by the late  Dorothy Page . In 1964, Page was chairwoman of the  Wasilla-Knik Centennial  and was working on projects to celebrate Alaska's Centennial Year n 1967.     She was intrigued that dog teams could travel over land that was not accessible by autos. In the early 1920's, settlers had come to Alaska following a gold strike. They traveled by boat to the coastal towns of Seward and Knik and from there, by land into the gold fields. The trail they used is today known as  The Iditarod Trail,  one of the National Historic Trails as so designated b the U.S. Congress. In the winter, their only means of travel was by dog team.     The Iditarod Trail soon became the major thoroughfare through Alaska. Mail was carried across this tra