The blustery, frigid winds of change are underway. Snow and roaring gusts of wind are the hallmarks of winter. That and the charcoal-silver sky overhead. And these days are taking their cues from the years past, both in timing and circumstance. And today, at the start of the holiday lead-up, winter stormed in with snow blowing sideways and freezing temperatures demanding our big coats, winter boots and soft scarves to keep our face warm. At last, winter has arrived.
The first sign of snowfall always manages to steal my breath. The memories flood back and remind me of all the goodness winter brings. So when I looked outside after weeks of weather inactivity to see snow flurries blowing every which way, I couldn’t help but smile. And be thankful that we live in a country with four distinct seasons. I appreciate that and cherish it. And although snow isn’t all positive, I’m still excited about snow on the ground and the impending arrival of Christmas.
I spent a good part of the day in the kitchen. It was the perfect day for baking and to add some much needed warmth to the house. Plus I had a window view of the snow outside, and it inspired me to do something different. So I baked and made bundt cakes, something I’ve neglected for some time. The aroma was electric. It lit up the house and promised wonderful things to come.
Sitting at the small round kitchen table I had a hot cup of tea and one of these cakes. And I spent a good part of the next hour staying warm inside but concentrating on the snow on stage outside. It almost had me out back throwing snowballs. It also had me thinking back to the years where we practically lived outside in the winter making snow angels, building snowmen and being kids. But these days and this moment I settled for the warm confines of home and the snow calling to me. Like it always has.
From my kitchen to yours,
Bundt Cakes with Bourbon & Clementine Glaze
- 3 cups self-raising flour
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1 cup brown sugar
- 1 cup sugar
- 1 stick butter, melted
- 4 large eggs
- 1 tbsp. clementine zest
- 2 tbsp. clementine juice
- 1 cup greek yogurt
- 2 cups powdered sugar
- 4 tbsp. clementine juice
- 1 tbsp. bourbon
- 3 tbsp. butter
- Preheat oven to 355°F. Grease 8 small bundt cake cups.
- Place the flour, baking powder and baking soda in a medium mixing bowl and whisk to combine.
- Place the brown sugar, sugar and melted butter in a large bowl and beat until well combined. Add the eggs, one at a time, beating well after each egg. Add in the clementine juice and zest and the greek yogurt and stir to combine.
- Add the flour mixture into the wet ingredients and fold until mixed well.
- Spoon the batter into the greased pans and bake for 20 minutes or until cooked and tested with a skewer. Turn out onto a cooling rack and let rest for 5 minutes.
- While the cakes are cooling, add the butter, clementine juice and bourbon and cook until the butter is melted. Remove from the heat source and add in the powdered sugar with an electric mixer until smooth.
- Dip the top of each bundt cake in the glaze and swirl for a full coating.