Although this dessert would look lovely on a Christmas table, I decided to make it because my Nordic Ware Heritage Bundt Pan has been collecting dust. The recipe came from the November-December 2012 "Tea Time" magazine that was gifted to me. I love the magazine and this cake! I brushed raspberries with egg white, then sprinkled with sugar and let them dry overnight. Mr. Mountain Breaths gave the raspberries 10 stars :-) I sugared some fresh thyme by spraying lightly with Pam, then I sprinkled with extra fine sugar.
Before I made the cake, I went to the website since the recipe has an error in it. The ingredients list is correct. The method states to combine baking powder powder with other dry ingredients, but the baking powder is listed by mistake. There is no baking powder in the cake, only baking soda. They are correct when they say the cake is delicious and has a fantastic texture.
If you on a desktop computer, click on the photo below and the recipe will enlarge.
Thank you for stopping by! I am joining The Tablescaper for Seasonal Sundays and Rattlebridge Farm for Foodie Friday. My relatives in New York City have power, water and heat again. We are thankful and count our blessings every day.
xxoo
Debbie
Your cake turned out beautiful! That really is a great pan-enjoy:@)
ReplyDeleteThank you piggy :-)
DeleteHappy to hear that your family is safe and powered back up! I connected with family in LI, and they are safe, have light and heat, but no phone, cable or Internet. This cake is a beauty, sounds delicious and I love the "rosettes" decorating it. How do you make those? xo
ReplyDeleteBarb, I should have mentioned that they are raspberries that I brushed with egg white, then sprinkled with sugar. I will add that to my post :-) xo
DeleteOK, took a second look, I think they are raspberries! :) xo
ReplyDeleteBarb, you are correct!
DeleteWhat a beautiful cake and one that I need to dust of my heritage bundt pan to make! I can't read the recipe but will save your photo and enlarge ;)
ReplyDeleteSusan, the recipe is large enough to read on a desk top computer. You're probably viewing from your iPhone?
DeleteSuch great cake..yummy! Today was my dessert day, come over and look! Thanks for the recipe and for the tip on the error too.
ReplyDeleteHave a great week.
FABBY
Debbie,
ReplyDeleteThis looks wonderful. Who wouldn't love a piece of that pretty cake.
If I lived at your house, I would weigh 300 pounds or more.
ReplyDeleteI love sweet desserts and yours are always so incredibly tempting :) Yum!!!
Your blogging sister, Connie :)
Debbie, I like to eat any type of pound cake so thanks for sharing this recipe. The cake pan is one of my favorites, but not one that is in our kitchen. ;-( It's on my list though........Sarah
ReplyDeleteWhat a beautiful cake, Debbie! I love that your hubby gave the raspberries 10 stars. I don't have that particular bundt pan, but I do have a couple. It sure makes an outstanding presentation. xo
ReplyDeleteSo happy you stopped by my blog! This cake looks so tasty. I look for forward to following your blog.
ReplyDeleteSmiles,
Carol
It looks delicious! I use my pan a lot, even when I make banana bread!
ReplyDeleteMy sister finally got power Mon. No phone yet.
So many without homes, whole neighborhoods gone.
Two of my favorite things--pound cake and white chocolate. I love this. Hope you have a great holiday!
ReplyDelete