I had lunch with friends just before Christmas; the hostess served a wonderful almond Bundt cake for dessert. Her neighbor gives her this cake every Christmas. (I love traditions like that!)
Coincidentally, one of my favorite blogs had a post about an almond Bundt cake, with a link to the recipe. Sure enough, it’s the same recipe my friend’s neighbor uses! (The one on the can is easier to follow — the ingredients are listed in the order you use them — but it is the same.) I decided this would be perfect to take to our family gathering last weekend.
How beautiful is this? I was so thrilled with the way it looked I ran upstairs to the office to show DH and take a picture of it in the guest room. No, this is not a usual occurrence, and DH was very surprised to see me with the cake in my hands! But, gratifyingly, he did acknowledge its beauty.
I had one small worry, that I had overbaked it. I had set the timer (it starts by itself), but after getting supper started, transfering laundry from washer to dryer, etc., I looked at the timer and realized in horror that the time hadn’t changed. (Was I busy for 15 minutes? Thirty? Ten?) So, yes, it was a bit overbaked, as you can tell, but nothing a big scoop of good vanilla ice cream didn’t fix!