This Christmas cake does not disappoint. While it is not difficult but it is a bit time consuming. Hint: Don’t start baking this cake at your bedtime. Also, the Praline Sauce requires patience. Just keep on whisking until it liquifies into a sauce. Once the bourbon and heavy cream are added, it turns into a lump in the pan. Don’t worry, it thins with time and patience and perfect to add the chopped chestnuts.
This wonderful Vanilla Almond Pound Cake is so very tasty and moist, it doesn’t even need any icing or glaze. I plan to follow the recipe to the letter for the first time. Next time, I’d like to add a little boozy glaze. I just love a boozy little glaze.
Once again I found time to work with my favorite media, scones! For me, baking can be a very creative outlet . Above all other recipes, scones are my most adored. They come together easily and the final result is always delicious; scone recipes are quite varied from savory to cream scones to sweet scones. I especially love how scone recipes can be slightly altered, yet produce something all together unique.
I’ve been impatiently waiting for International Scone Week all year. I knew the scones I wanted to present but it took a lot of research to find a starting point. Now that it’s here, I hope my recipe won’t disappoint.