Monday, January 9, 2012

Holiday Bundt

Once the holidays are over, they're over. The tree and the stockings need to come down. The lights outside can stay lit because the days are still short and dark, but no more eggnog and no more peppermint bark. A few candy canes might hang around until June or July, but that aside, Santa just isn't so jolly once December 26 rolls around.

The cake I made for Christmas Day dessert is called Holiday Bundt and it's a recipe from Dorie Greenspan, who never fails to offer classic, successful recipes. The holiday bundt is so named because it rolls together all the best flavors from pretty much every American holiday - apples, cranberries, pumpkin, and nuts in a spiced batter with a maple glaze. So even though it's pictured here on my shiny-red Christmas ornament platter and my winter berry tablecloth, this cake would be equally at home for a Fourth of July potluck, a Thanksgiving feast, or a memorial day barbeque.

I gave mine an extra holiday spin with a brandy glaze. This is definitely a cake that is made for dessert, but the type that you can't help but want to eat for breakfast as well. Dorie suggests toasting it and drizzling with maple syrup. Others who've made it have made a cream cheese glaze or dusted with powdered sugar. It's truly an all-purpose recipe that works with whatever your occasion - holiday or just hanging with friends. It's the little black dress of baking because you can dress it up or dress it down and accessorize it to fit any party.

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