We’re home after enjoying a wonderful long-weekend in Colorado.
Colorado is such a gorgeous part of the country…. We did a little hiking:
Stopped to admire the wildflowers…
And even picked some raspberries along the way…
We also went white-water rafting, hung by the pool and ate very, very well… It was a fantastic get-away.
But we’re home now, and sadly, something went seriously awry with the plumbing upon our return. (I’ll spare you the details, but suffice to say: there are serious disadvantages to living in an old house with character!)
So, I’m waiting for the plumber…
And cleaning out my kitchen cupboards.
I understand I really should be cooking with fabulous late-summer produce at the moment… Corn! Basil! Tomatoes! So much lovely fruit…
Later this week – I promise.
My dear friend Anne recently shared with me this amazing recipe for Spicy Ginger Bundt Cake. (I added the Boozy bit) It’s a treasure that dates back to a visit to Ireland shortly after she and Dan were married 20-something years ago. She had a slice with a cup of tea by the fire, and it has been one of those cozy food memories that has stayed with her ever since.
I came across crystallized ginger during my pantry excavation, and thought: “The perfect excuse to make Anne’s bundt cake!”
That’s the way my mind works.
And if I baked a cake, my pantry excavation could be put on hold.
This is one great cake. Spicy and citrusy (lemon juice and a healthy dash of triple sec see to that), sweet and dense. I now understand why she has hung onto this recipe for decades.
It’s so good, I’m happy to share. Anne, as soon as the plumber finishes up, I’ll bring some of this cake over.
If there is any left…
Spicy Boozy Ginger Bundt Cake
from the 1987 book Having Tea: Recipes and Table Settings by Tricia Foley and Catherine Calvert
1/2 pound salted softened butter
2 cups dark brown sugar
1/3 cups honey
1/3 cup light corn syrup
1 cup sour cream
1/4 cup triple sec
1/2 cup fresh lemon juice
1 2/3 cups all purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 1/2 teaspoons chopped crystallized ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1/2 cup dark raisins
1 cup walnuts, roughly chopped or 1 cup almonds (or can omit)
Preheat the oven to 350 degrees. Grease and flour a 10-inch bundt pan.
In a bowl, cream the butter with the brown sugar. Beat in the eggs, honey, corn syrup, sour cream, liqueur, and lemon juice.
In another bowl, mix together the white and whole wheat flours, baking powder, and spices. Add to the butter mixture. Stir in the raisins and nuts.
Pour into the prepared pan. Bake for 1 1/2 hours, or until a toothpick comes out clean when inserted in the center.
Remove from the pan and cool on a wire rack. The cake keeps very well.