I’ve been jingling all the way this week! So many fun holiday events are filling up the calendar. But first, I had to deck my halls. I picked up my wreaths that I ordered during the Cancer Society’s greenery sale last week and they’re just as beautiful as years past. Once again, I hung them from the upper windows with a wide, hot pink satin ribbon.
Remember those tinsel flamingos I couldn’t resist at Wal Mart several weeks ago? Here they are in all their glory on my dining room table! I sprinkled a few others around the house for my annual cookie swap party and they were the perfect guests.
Per usual, I made buckeyes. If it ain’t broke, don’t fix it.
Other than sweets, the only food offered at the cookie swap consisted of Publix’s Savory Tarragon Chicken Salad in phyllo cups and a charcuterie board with cheeses, crackers, pickles, olives, apricots, dates, grapes and nuts. The party started at 3:00 p.m. so a big spread isn’t necessary. This is the seventh year my friend, Casey, and I have hosted this party and it’s one of my favorite days of the holiday season. I had such a good time that I didn’t take a single picture once our guests arrived.
Another annual event for the ladies that I look forward to every year is Advent by Candlelight at church. It’s an evening of gorgeous tablescapes, delicious desserts, fellowship and celebrating the reason for the season. This year I made an orange chocolate bundt cake and, not to toot my own horn, it was quite tasty! I believe the recipe is by Ina Garten, but I couldn’t find it on www.foodnetwork.com. I actually discovered it on a blog, but the blogger credits Ina Garten. Regardless, it was a big hit. I’ll post after the pictures.
An orange simple syrup is poured over the cake while still warm, which keeps it moist and infuses amazing flavor.
A chocolate ganache is drizzled on top of the cake once it’s fully cooled. I’m happy to report that the cake has held up well for two days. This is definitely something that can be made ahead of time.
Cake Information
- 1/2 pound unsalted butter at ROOM TEMPERATURE
- 2 cups sugar
- 4 extra-large eggs at ROOM TEMPERATURE
- 1/4 cup grated orange zest (4 large oranges. I use 5 oranges)
- 3 cups all-purpose flour plus 2 tablespoons
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup freshly squeezed orange juice
- 3/4 cup buttermilk at ROOM TEMPERATURE
- 1 teaspoon pure vanilla extract
- 2 cups good semisweet chocolate chunks
- For the syrup
- 1/4 cup sugar
- 1/4 cup freshly squeezed orange juice
- For the ganache
- 8 ounces good semisweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon instant coffee granules
1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan. 2. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest. 3. Sift together 3 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 2 tablespoons flour and add to the batter. Pour into the pan, smooth the top, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. DO NOT OVERBAKE. DO NOT GO PAST ONE HOUR. Let the cake cool in the pan on a wire rack for 10 minutes. 4. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pan, set it on a rack over a tray, and spoon the orange syrup over the cake. Allow the cake to cool completely. 5. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.
