Holiday Bundt Cake

I feel like Jack Nicholson in the movie "The Shining" when he announced "I'm baaaack" The difference is that I don't have a hatchet in my hand and I really promise not to break your door down.

It feels like we've been through a whirlwind of events - travel, then some more travel, busy time of year in my real world and a flurry of unexpected social events. All very good stuff. I think I'm getting a handle on it now and can spend more energy in the blogging world.

Is everybody baking yet? Of course they are and I can't wait to see what's coming out of blogging kitchens. One of my absolute very favourite cakes is a bundt cake from Dorie Greenspan's book, Baking from my Home to Yours. If you haven't visited Dorie's blog , head over. Whether you're a novice or a seasoned baker, I'm sure you learn something.



I have to apologize - during my two week hiatus from blogging, it seems I've forgotten which end of the camera to hold up so I'll apologize for my pictures (and then I'll just let it go)

Dorie's All-in-One Holiday Bundt Care is not overly sweet, great texture and beautiful flavours. I especially get excited when I can actually identify all the ingredients in a cake and this is one of those.

2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
pinch of salt
1 1/2 tsp grated fresh ginger (or 1 tsp ground ginger)
1 1/4 sticks (10 Tbsp) unsalted butter, at room temperature
1 cup sugar (I used 3/4 cup)
1/2 cup (packed) light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1 1/4 cups canned unsweeted pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped (I've made it with both fresh and dried cranberries and like them both)
1 cup pecans, coarsely chopped

Confections' sugar, for dusting (I omitted this)

Center rack in the oven and preheat to 350 F. Butter a 9-10 inch (12 cup) Bundt pan (I used non stick spray and it was fine). Don't place the pan on a baking sheet - you want the oven's heat to circulate freely through the Bundt's inner tube.

Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, salt and ground ginger, if you're using it (not the grated ginger)

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and both sugars together at medium speed until light and fluffy. Ad the eggs one at a time and beat for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the pumpkin, chopped apple and grated ginger, if you're using it - don't be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into the pan and smooth the top with the rubber spatula.



Bake for 60-70 minutes, or until a thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding, then cool to room temperature on the rack.

Just before bringing the cake to the table, dust it with confectioner's sugar.




Note: What really takes this cake to the next level is the addition of the apple pieces.

Chorizo Pesto Pasta

I can hardly believe that this is week #140 of Presto Pasta Nights . This week's host is Kait of Pots and Plots I'm amazed that the Grand Pubah, Ruth of Once Upon a Feast has been able to find the energy to keep this event going each and every week (even with help). You still have time - until Friday to submit your entry. One can never have too many pasta recipes.


Since I'm leaving to spend some time with Psychgrad and "R" and their new home, I've been working on not buying any groceries until I get back and using up everything in my fridge.
This pasta looked rather interesting so why not. OK, what's in the fridge - hmmm...some sausage, mushrooms - yup, we can do this.

Chorizo Pesto Pasta

Serves 4

2 Tbsp olive oil
1 pkg 375 g Pesto Rotini Pasta
2 links chorizo sausage (Italian would work too)
1/2 large or 1 small onion, diced
2 cloves garlic, minced
1 cup sliced mushrooms
red wine to deglaze (optional)
1 tin (398 ml/14oz) tomato sauce
cherry tomatoes, as desired

Heat olive oil in fry pan and add onions just until they begin to be translucent. Add garlic and stir but don't burn.
Cut up 2 links of chorizo sausage; brown with onions and garlic, add mushrooms.
Deglaze with wine, add tomato sauce and cherry tomatoes

Optional: I added a mix of dried herbs and some chili peppers.


The one thing I most appreciate about pasta is its resiliency. You can throw together anything and always (well...nearly always) end up with something.

Louisiana Banana Bread

This is the time of year that I go through the freezer and think about what I need to clear out to make room for the mass quantity of holiday baking that will need a spot for holiday giving. Oh look, only a gazillion bananas in zip lock freezer bags that need to get used. As I combed the internet looking for a fresh new (to me) recipe I happened upon this Louisiana Banana Bread that looked promising.

Louisiana Banana Bread

1 cup butter
2 cups sugar
2 tsp vanilla
2 tsp lemon juice
4 eggs
2 cups bananas, mashed (about 4 medium)
1 tsp salt
3 1/2 cups flour
2 tsp baking soda
2 tsp baking powder
1 cup sour cream
1 cup chopped nuts

Cream the butter with the sugar, add vanilla and eggs, one at a time, then add bananas. Sift all dry ingredients and add to wet ingredients, alternately with sour cream; fold in nuts.
Bake in two greased (or spray with nonstick coating) loaf pans at 350 F for 50-55 minutes.



Makes 2 loaves
I made 1 loaf and 8 mini loaves. The mini loaves were about 40 minutes bake time.

Verdict: No disappointments here. I'd never made a banana bread with sour cream before and the consistency that resulted was terrific. I think this is going to be my new "go to" recipe from here on in. It's light, nutty and very flavourful.