Thanksgiving is probably my most favorite holiday. I have amazing memories of Thanksgiving with my family of origin (that sounds so sterile, clinical: family of origin. How can such a title describe my wonderful little mother (she’s little now. She used to look me square in the eye when I was a teenager) and bigger-than-life father, my wild and thoughtful brothers, my tenacious, loving sisters?)

These past years, with our family growing up, I am very happy to stay at home and celebrate at home. Staying home gives me a chance to cook and fuss over Tim and the kids. It’s a kind of love language. (And maybe a sickness. :]) For three years now we have spent Thanksgiving without our oldest son as he is serving in the Navy. And I am acutely aware of his absence. I’m equally aware of how I might only have a few more years to celebrate Thanksgiving with our other children under our roof. I am fiercely protective of our holiday moments. I feel myself clutching at time. Hopefully, past Thanksgivings have filled their minds with fond memories of the food and fussing and love.

I am enormously blessed to be surrounded by generous friends and family (only a short drive away) who have opened their tables to us today. But I am possessive. I am not willing to share. I want to stay home and have our family all to myself. Ourselves. I know this is a character flaw. Narcissistic, self-centered, self-seeking, selfish. I’m working on it.

Now I need to be off! I’ve got Mexican Salsa music (loud) on the radio and coffee is calling my name.  I have just enough time to whip up a wicked Bourbon Bundt Cake before the kids get up.

Have a wonderful Thanksgiving!

(thank you Angela Reed for your inspiration and recipe.)

Bourbon Bundt Cake

INGREDIENTS
  • 2¾ organic white flour
  • 1¾ tsp baking powder
  • 1 tsp salt
  • ¼ tsp FRESH ground nutmeg
  • ¾ tsp Saigon cinnamon
  • ½ cup milk
  • ¾ maple syrup
  • 1 large vanilla bean or two small
  • 1 tbs (2 sticks) unsalted butter, 2 tbs extra for prepping pan
  • 1½ cups of organic cane sugar
  • 1 tbs blackstrap molasses
  • 4 eggs, lightly beaten
  • For the glaze
  • ⅓ cup organic cane sugar
  • ½ tsp blackstrap molasses
  • ⅓ cup maple syrup
  • 4 tsp bourbon (Woodford Reserve suggested for it’s creaminess)
INSTRUCTIONS
  1. When baking all ingredients should be room temperature.
  2. Place rack in lower third of oven.
  3. Preheat oven to 325 F or 165 C
  4. With a small pastry brush prep the pan by brushing it with butter. Covering every crevis.
  5. Dust with a small amount of flour.
  6. Tap out excess.
  7. To make the bundt:
  8. Sift the following onto wax paper:
  9. Sift flour, baking powder, salt, cinnamon and nutmeg.
  10. In a small bowl mix the milk and syrup.
  11. Slice the vanilla bean and scrape the contents into the milk and syrup.
  12. Set aside.
  13. With an electric mixer and flat beater, beat the butter on medium speed until creamy and smooth. Add the sugar and molasses.
  14. Continue to beat until light and fluffy.
  15. About three to five minutes.
  16. Add the eggs, a little at a time.
  17. Reduce the speed to low and add the sifted flour mixture in three parts, alternating the milk mixture and beginning and ending with the flour.
  18. Do not over mix.
  19. Beat until just incorporated.
  20. Scrape down the sides if needed.
  21. Spoon the batter into your prepared pan.
  22. Spread the batter so the sides are higher than the centre.
  23. Being sure to spread it to the low end of the pan.
  24. Bake until the coffee cake begins to pull away from the edges and a toothpick into the center comes out clean.
  25. About one hour and fifteen minutes.
  26. Transfer to a wire rack to cool upright for 15 minutes.
  27. While cooling, make the glaze.
  28. In a small saucepan over medium heat, stir together the sugar, molasses, syrup and bourbon.
  29. Bring to a simmer then reduce heat and simmer until the mixture has reduced slightly and is a bit tacky.
  30. Remove from heat.
  31. Tap the cake gently on a wood surface to loosen the cake.
  32. Set the cooling rack over the sink or over a piece of newspaper or waxed paper.
  33. Invert the cake and remove it from the pan setting it decorative side up on the wire rack.
  34. Using a pastry brush, brush the cake with the warm glaze.
  35. Let the cake cool for about 2 hours and serve.
  36. Serve with fresh berries and hot coffee.

One thought

  1. we love and miss you all and i love the family gatherings too it’s just mine get smaller too!! 😦
    thanks for the recipe sounds great and yummy!!!! please tell kids i love them!!!

    Liked by 1 person

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