Editors Letter
IF YOU’RE LIKE ME, THE HOLIDAY SEASON IS PRIME TIME FOR BAKING. The celebratory period seems ideal for icing cookies, frosting cakes, and rolling out dough. Maybe it’s the holiday state of mind or maybe it’s just the cold snap, but eitherway, I can’t wait to preheat my oven.
Around this time last year, I was celebrating with an annual tradition: eggnog cocktails at Highlands Bar & Grill, one of my favorite restaurants in Birmingham, Alabama. There, I encountered one of their new pastry creations, a gâteau Basque pound cake. To my surprise, when I cut into it, no custard center oozed out. Instead, the cake had, a cookbook focused on the iconic Bundt cake. The Basque Bundt Cake is the beautiful amalgamation of two ideas into one delicious cake. I’m sharing it here now—consider it my gift to all my beloved bakers—because it’s not something I can keep secret during this season of giving.
