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October 25, 2008
My second column in The Baker
series is in the November issue of Bon Appetit
and on the magazine's website
You can read my story about making resolutions -- I make them early and often because that way I've got more opportunities to break them -- and you can get the recipe for my Spiced Cranberry Bundt Cake on the website as well.
It's a great holiday cake -- it's got all the best flavors of the season (cranberries, fresh and dried, cinnamon, ginger, brown sugar and a surprise: Chinese Five-Spice Powder); it's easy to make; it's beautiful (thank you Bundt pan); and, like all my favorite recipes, you can play around with it and make it your own.
I start making this cake 'round about now and keep making it through Christmas -- I hope you will, too.
Photo by Laura Letinsky
Tags: Bon Appetit
Susan at Sticky,Gooey,Creamy,Chewy
| October 25, 2008 12:24 PM
That is a gorgeous cake! A refreshing change from all of the pumpkin and butternut squash I've been seeing everywhere. I'm intrigued by the five-spice powder.
| October 26, 2008 12:59 AM
I can't wait to try this recipe
| October 26, 2008 3:34 AM
Great looking cake Dorie. It looks spicy and moist. I love five spice powder and in fact it's a secret ingredient in my pizza sauce, but . . . um . . . I guess it's not such a secret anymore is it!
| November 5, 2008 5:56 PM
The recipe in Bon Appetit Magazine described Chinese Five Spice as containing fennel seeds, szechuan peppercorns, cinnamon, star anise, and cloves. I went to purchase Chinese Five Spice for this recipe and noticed there are 2 different versions. The "other" one contains slightly different ingredients: cinnamon, star anise, anise seed, ginger and cloves. I intend to serve this cake at a brunch I'm hosting and and won't be able to taste-test it before then - so, before I go forward with the fennel and peppercorns version I wanted to be certain that's the one you recommend. Thanks!
| November 7, 2008 3:46 PM
What a beautiful cake! I just wrote about a five spice meal, where I tried to incorporate five spice into each dish to learn more about the flavor. This bundt cake recipe looks like a delicious combination of spices and perfect for the holidays.
| November 11, 2008 2:05 PM
Dorie- I read this recipe on the plane back from my honeymoon and my mouth was watering despite dry, recirculated plane air! I cannot wait to make and share it.
| November 15, 2008 12:16 PM
I'm a first time poster, but have not been lurking long as I only discovered you and your blog in September. I made the cranberry cake on Wednesday evening and it was a hit at my women's Bible study. I love it so much I've had two slices this morning and its not even noon! I plan on making smaller versions of this delicious cold weather cake for holiday gifts. Its a great balance between a cinnamon coffee cake and a full-on fruit cake. Thanks for the recipe.
| December 1, 2008 4:36 PM
It was a great success! The only thing was that the icing melted-disappeared even tough I put it when the cake was cold. Any ideas what did I do wrong?
| December 2, 2008 9:56 AM
This cake was delicious! I'm so glad I found the Chinese five spice powder. I think it really made the cake!
| December 13, 2008 5:52 PM
I thought this cake was truly awesome and have made several now. The Cinese 5 spice does make it and I now have to play with that spice wit lots of things. Thanks for the inspiration! Just wondering if you ever considered/would consider making it with honey as all or part of the sweetener? I think it would add an interesting flavor/longevity, but am stuck on how to amend the recipe.
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