Today was the Thanksgiving “muncheon” at work. Ever the rebel, I decided that I would liven up the festivities with a nice Glenmorangie cake. I placed the cake in the break room at 8:30 a.m. It was completely devoured within the hour. Although, admittedly, I did eat one piece myself.
The holidays mean relatives descending upon your sanctuary. They come from far and wide and, even if they aren’t staying for longer than it takes to eat The Meal, they still bring a lot of baggage with them. Slights, resentments, and betrayals unknown or unrecalled are all stirred up.
In order to prepare for the inevitable drama, it is best to have plenty of strong tea on hand (or coffee, if that is your thing). Perhaps some eggnog–well fortified–will help, too. But, at my house, I go with a very special cake to help get me in the holiday *ahem* spirit. This Glenmorangie cake is just the thing to fill my stomach, settle my nerves, and help those passive aggressive remarks slide by unnoticed.
1 c. softened butter (no substitutes)
2 c. sugar
3 c. self-rising flour
1/2 c. milk
1/2 c. Glenmorangie
1 tsp. pure vanilla extract
Preheat oven to 350° F. Grease and flour one 12-cup Bundt pan AND one 6-count cupcake pan OR one eight inch round pan. (This makes more than just the one Bundt cake, and I tend to snack on the “extra” cake and keep the “fancy cake” for The Meal.)
Using an electric mixer, cream the butter until fluffy. In a separate bowl, combine dry ingredients and set aside. Add the eggs one at a time to the creamed butter. Slowly add the flour mixture. Then add milk, vanilla, and whisky.
Divided the batter 2/3 in the Bundy pan and the remainder in the cupcake pan or eight inch round.
Cook until golden brown. (The Bundt cake will take longer than the others, so keep an eye on it. It will take about 1520minutes for the cupcakes and about 35-45 minutes for the Bundt, depending on your oven.
When the cakes are done, remove from the oven and let them cool. While the cake is still warm, brush it with the Glenmorangie Glaze.
1/2 c. butter (no substitutes)
1/4 c. water
1 c. sugar
1/2 c. Glenmorangie
Melt the butter in a sauce pan. Stir in water and sugar. Boil 5 minutes, stirring continuously. Remove from heat and cool slightly. While warm, gently pour in the Glenmorangie. Spool/brush onto warm cake. Let cool. Store in air tight container.
Serve with coffee, tea, eggnog, or more Glenmorangie. Let the festivities begin!