New Year's Eve is a perfect time to pop open a bottle of bubbly, but here you can have your cake and drink it too.
The BF and I love our new year's resolutions [Ed. note: I promise to get out and run as soon as I can fit through the door], and January will be a chance to reboot the holiday-sweet mode to eat cleaner and leaner. However, for tonight let's celebrate with this citrus champagne bundt cake. Have it with bubbly when the Times Square Ball drops, or with coffee while you watch parades and football the next morning. Thank you all for reading, commenting, liking, and spreading the word about the blog! I wish you all a very happy and prosperous 2018. Adapted from: Tutti Dolci Number of servings: 12 Ingredients
Directions
NOTE: For baking pan, I used this 10-cup Heritage Bundt Pan
4 Comments
WendyLoren
12/31/2017 06:44:36 am
Happy New Year! Beautiful (sounding delicious) cake. The pan makes it a perfect partner for New Years- roundly swirling together much love to all. XXOO
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12/31/2017 10:29:49 am
My dear sweet cousin Wendy--Happy New Year!!!!! I adore your way with words. I got this pan as a Hanukkah gift and couldnt wait to use it. That swirl really appeals to me. Love you so, so much!!!
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Heidi
1/5/2018 04:56:35 pm
So beautiful. I can almost taste how moist and delish. I also now have bundt cake pan envy :)
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1/5/2018 05:16:37 pm
H2- Thank you for the kind words! I've been eyeing this swirl bundt pan for many years. I finally broke down and bought one for myself (as a gift for Hanukkah!). So glad I did. NO PROBLEM with cake releasing from pan either...which was a concern of mine. Happy Happy New Year my friend!!!! xo
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AuthorI'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies. Archives
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