First Thanksgiving and then Christmas, it's two months of kitchen fun. But along with all that fun can be some overwhelming tasks. Like what to do when you invite 10 people over and you have place settings for eight. And what about coordinating an entire day of cooking. And what, when you're expected to make a huge mid-day meal, do you really have to do breakfast, too?
In the next several weeks, I'll be posting my usual weekly recipe, but check back throughout the week to find additional tips on everything from baking to setting the table.
And in the spirit of the season of pumpkin, I'm giving a nod to a recipe I posted two years ago. It's an excellent pumpkin cake that is a must-have in your holiday repertoire.
Pumpkin Spice Bundt Cake with Buttermilk Icing, epicurious.com
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar
Special equipment: a 10-inch nonstick bundt pan (3 qt)