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.