A Little Bit of All Right

In December, the each Cake Slice Baker chooses any cake from the current book to bake.  Because December also brings many activities with it, I found myself flipping through the book one morning looking for something that seemed manageable.  I landed on the Lemon Drizzle Bundt Cake. This is a lemon sponge with a layer of lemon curd baked into the middle and on the top with more lemon curd drizzled on top.  The cake was yummy and delivered a nice lemon taste.  The curd soaked into the cake as it baked, making it moist.  The lemon curd didn't really drizzle.  It was a little thick for that, but it was good.  I served each piece with a generous dollop of curd. Each month The Cake Slice Bakers are offered a selection of cakes from the current book we are baking through. This year it is The European Cake Cookbook by Tatyana Nesteruk. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rule

For the past several years, I've made a ginger pumpkin tart instead of a more traditional pumpkin pie for Thanksgiving.  Below is the recipe I use.  For the crust, I prefer the Triple Ginger Snaps from Trader Joes.  We generally top the slices with whipped cream. Ingredients 2  3 ⁄ 4  C   ginger snap crumbs (I used 1 box) 8 T   unsalted butter   melted 1 can   dulce de leche 1 can   pumpkin puree 1 T   flour 2 T   brown sugar 3 ⁄ 4  t   ground cinnamon 1 ⁄ 2  t   ground ginger 1 ⁄ 2  t   kosher salt 3  eggs   slightly beaten 1 ⁄ 4  C   heavy cream Directions Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet. Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the o