by Saralyn Richard

Let’s face the cake…

Let’s face it. November and December are eating months, and no matter how great our intentions are to count calories and eat healthy foods, we are constantly bombarded with dinners and parties, fancy foods and drinks, and especially desserts.

Even the books we read can trigger our appetites for yummy dishes. I know my hunger quotient rises when I read a chapter with a well-described culinary scene, and I’m often told by readers that my books make them hungry.

“It’s all part of putting the reader into the scene of the story,” I reply. If the characters are hungry or full, I want my readers to feel that way, too. Nowhere is the sense of taste more explicitly described in my books than in the Detective Parrott mystery series.

Murder in the One Percent revolves around a weekend retreat at an elegant country mansion, where the ultra-wealthy characters celebrate the birthday of an old friend. The menu for the Saturday night dinner, a nine-course meal with wine pairings for each course, is a work of art all by itself. If you’re interested in what the one-percenters would serve and enjoy at such a party, sign up for my monthly newsletter at http://saralynrichard.com.

A Palette for Love and Murder takes place at Thanksgiving time. One of the items on Elle Carmichael’s turkey-day menu is mushroom barley soup. Mushrooms are staples in Brandywine recipes, and this hearty, but soothing soup is a true comfort food.

But what of the desserts mentioned in paragraph one? Detective Parrott’s mother is a caterer. Her cooking is impressive throughout the series, but in Crystal Blue Murder, we are introduced to Cora Parrott’s gentleman friend, Herman Powell. Herman’s Kentucky Bourbon Cake is, according to Cora, “to die for.”

In case you are looking for a dessert recipe to die for, here is Herman’s Kentucky Bourbon Cake.

Herman’s Kentucky Bourbon Cake

Cake Ingredients:

3 C sifted cake flour

1 t baking powder

½ t baking soda

1 t ground sea salt

1 C unsalted butter

1-1/2 C sugar

½ C firmly packed brown sugar

4 eggs, at room temperature (leave out for ½ hour)

1 C buttermilk, at room temperature (leave out for ½ hour)

¼ bourbon

Glaze ingredients:

6 T unsalted butter

¾ C sugar

¼ C bourbon

  1. Preheat oven to 350 degrees.
  2. Sift together cake flour, baking soda, baking powder, and salt. Stir by hand to incorporate all ingredients.
  3. In a stand mixer fitted with the paddle attachment, cream butter and sugars together at medium speed until light and fluffy (about five minutes). Stop to scrape down sides and paddle to ensure even mixing.
  4. With the mixer on slow speed, add eggs, one at a time.
  5. In a small bowl, combine buttermilk and bourbon.
  6. With the mixer going on slow speed, alternate adding 1/3 of the flour mixture and one half of the bourbon mixture, until all ingredients are in the mixing bowl.
  7. Turn off the mixer and gently blend by hand until all ingredients are incorporated. Don’t over stir.
  8. Grease and flour the Bundt pan. Pour the cake batter in evenly.
  9. Place the pan on the middle rack of the oven and bake for 40-45 minutes, or until golden brown and springs back when pressed.
  10. In a small saucepan, melt remaining butter, sugar, and bourbon on low heat. Remove from heat as soon as melted.
  11. When cake comes out of oven, poke several holes in the top with a wooden skewer. Pour ¾ of the glaze over the top, letting mixture soak into holes. (If glaze is too thick, heat on low until pourable.)
  12. Let the cake rest for ½ hour.
  13. Flip cake onto plate with glaze on bottom. Gently brush or pour remaining glaze on top of cake.
  14. If top of cake is bumpy due to problems removing from Bundt pan, sift powdered sugar evenly over the top to hide blemishes.

Is there a particular recipe you enjoy at this time of year? Something traditional within your family or something you’re trying for the first time this year?

Author Saralyn Richard

Whatever or however you’re celebrating, I wish you the happiest, most delicious holiday ever!