For Christmas, I received Dorie Greenspan’s Baking: From My Home to Yours, a
cookbook I have been eyeing for quite a while.
While I missed the boat on Tuesdays With Dorie,
I am no less excited to start tasting the delicious cookies, pies, tarts and
brownies in her beautiful book. Last
weekend, I baked her recipe for Bill’s Big Carrot Cake when Dan and I had some
friends over for dinner (two thumbs up, for sure!). This weekend, I baked the Brown Sugar Bundt
Cake, with apples, ground walnuts and raisins. This cake was delightful warm from the oven
and dusted with powdered sugar, but it is just as delicious, if not more so,
the next day (which I just confirmed as I write this). Dorie says it will keep for 5 days wrapped at
room temperature, but I don’t see that happening around here.
