November usually descends with grey skies. Cool temps. Naked trees. Snow flurries. Early darkness.
I usually respond to these changes with increasing gloom. Extra introversion. Hearty meals. Seasonal desserts.
I planned a weekend of baking such hearty meals and seasonal desserts, tucking into November with culinary comfort.
And then...sunshine, glorious sunshine! Unseasonably warm temperatures!
I eschewed a weekend of baking, and settled on making just one of the delicious picks for this month, the All in One Holiday Bundt Cake selected by Britin of The Nitty Britty.
Late Sunday afternoon I mixed up the cake, using canned pumpkin, a grated Ida Red apple from my mom, and a cup of local cranberries from G's mom. My two bundt pans, rose and sunflower shapes, don't seem to match the seasonality of this particular recipe, so I made two loaves instead. They baked for about 50 minutes and perfumed the house with spicy warmth.
After the loaves cooled, I topped them with the optional maple glaze and chopped pecans. G and I enjoyed thick slices with cups of hot vanilla green tea as our weekend came to a close.
Both of us were impressed by the density of the cake and the interplay of flavors. Delicious! I wrapped up a slice for G to take home, placed the partial loaf in the freezer, and set aside the other whole loaf to take to coffee hour at work tomorrow.
G raved about the cake and how the flavors improved overnight. While his direct comments are off-the-record, his overall impression of this cake is *very* favorable. A perfect autumnal cake, suitable to November days in all their manifestations.