Hey, guys,
So, lacking anything substantive to say–or maybe I’m just tuckered out at the end of a long week (vacation or not)–I figured, what the heck: post Sunday’s Cake and the recipe link, and there you go.
One caveat as far as this recipe goes, though: I think the baker made an error, and I should’ve caught it myself. But this is not, in any way, a 12-cup Bundt. A 10-cup or even a 9-cup pan would’ve done just as well. This cake will taste pretty good, I think (on the basis of the batter), but it’s a little “low,” and not what I’d expect of a cake.
I doubt this will keep anyone in the hubby’s lab from chowing down, though 😉
Recipe link is here. Note that I used very good bourbon in the ganache.
If this is anywhere near as good as that blackberry bundt cake with the rum glaze that you posted about/tweeted about, FB’d about a couple of years ago, I’m in. The other cake has become a family favorite, perhaps because, unaccustomed as I was to purchasing rum, I ended up with what surely is the highest proof legally available.
Ilsa…Nice to see that you are still cooking lovely things. Your girls must soon be in college. Thought of you after reading WaPo’s list of top 50 books. Glad you’re also still writing! Rosie Olson/ValOps
Why, Anne, I’m so glad to hear that (and my apologies for not getting back to you in a timely fashion; the site’s a tad wonky lately). I can tell you that people told the hubby that the cake was to die for–so DO try it!
Why, hi there, Rosalee! Yes, the girls are actually OUT of college. One’s working in photojournalism and the other’s in med school.
WaPo’s list? What’s that?
And how are you? Any news from the old gang?