I've not had a good week. Well, some bits have been fantastic; my birthday was spent with friends, I felt loved and I had lots of fun - along with a fair amount of gin. I've been to the cinema several times; seen good films, bad films, barely watched one film at all because it was too scary and had rather a lot of damn fine popcorn. I have all but finished my Christmas shopping, eaten and baked cakes, drunk good wine and tasted Marmite Truffles for the first (but not the last) time. When I write it out like that it seems wrong to sum up the past seven days as poor, but the things that have gone wrong, whilst not taking away from all the lovely things I've done and shared, still make for a sum total of a pretty bad week.
So I shopped.
And I bought a shiny, new, lovely thing that I have been resisting for so long.
Todays inaugural baking session took place pre-dawn once again and I just can't imagine how I've managed without (a bit like when I finally capitulated and ordered Sky+). I'm not one for the personification of inanimate objects but this may need to have a name as I can see a meaningful relationship developing (not the type to feature on a Channel Five documentary you understand).
To pair with the most American of kitchen equipment I went with the most American of cakes and baked a Pumpkin Spice Bundt Cake with Buttermilk Icing from Epicurious, found via the recent Bundt Fest over at the Food Librarian. She did a recent round up of all the Bundts baked on National Bundt Day and my contribution features. I reduced the sugar slightly, 1 1/4 cups of caster sugar equals about 280g but I used 250g, I read somewhere recently that a lot of US recipes can cope with less sugar so I'll be giving it a try. This also had a sugar and buttermilk glaze which added an great sweet and sour element.
I really enjoyed the finished cake, quite simple in terms of taste but unusual to a palate not raised on the taste of pumpkin. There is a comment section on the Epicurious site and there are plenty of hints and tips about adjusting the spices and ways to get a better glaze. The initial glaze on mine went translucent, but I added more once the cake was cold.