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
- 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)
- When baking all ingredients should be room temperature.
- Place rack in lower third of oven.
- Preheat oven to 325 F or 165 C
- With a small pastry brush prep the pan by brushing it with butter. Covering every crevis.
- Dust with a small amount of flour.
- Tap out excess.
- To make the bundt:
- Sift the following onto wax paper:
- Sift flour, baking powder, salt, cinnamon and nutmeg.
- In a small bowl mix the milk and syrup.
- Slice the vanilla bean and scrape the contents into the milk and syrup.
- Set aside.
- With an electric mixer and flat beater, beat the butter on medium speed until creamy and smooth. Add the sugar and molasses.
- Continue to beat until light and fluffy.
- About three to five minutes.
- Add the eggs, a little at a time.
- 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.
- Do not over mix.
- Beat until just incorporated.
- Scrape down the sides if needed.
- Spoon the batter into your prepared pan.
- Spread the batter so the sides are higher than the centre.
- Being sure to spread it to the low end of the pan.
- Bake until the coffee cake begins to pull away from the edges and a toothpick into the center comes out clean.
- About one hour and fifteen minutes.
- Transfer to a wire rack to cool upright for 15 minutes.
- While cooling, make the glaze.
- In a small saucepan over medium heat, stir together the sugar, molasses, syrup and bourbon.
- Bring to a simmer then reduce heat and simmer until the mixture has reduced slightly and is a bit tacky.
- Remove from heat.
- Tap the cake gently on a wood surface to loosen the cake.
- Set the cooling rack over the sink or over a piece of newspaper or waxed paper.
- Invert the cake and remove it from the pan setting it decorative side up on the wire rack.
- Using a pastry brush, brush the cake with the warm glaze.
- Let the cake cool for about 2 hours and serve.
- Serve with fresh berries and hot coffee.