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.