Should I glaze or should I drizzle?



I haven’t made an entry to my very sad food blog for a while. And the first sentence of my first entry after a really long time is as unimaginative and unoriginal as it gets. I bore myself typing sometimes.

Although it has been a while since I made a personal contribution it does not mean I haven’t been baking. I’ve made more cinnamon rolls since. A nasty wheat crust French Silk Pie that took forever to thicken over the double boiler. My right arm was all sore after that episode. Totally not worth it. And on that same day Joe made his croissants and I made Povitica ( a croation/ slovenian nut bread roll).  I was trying to make Joe’s grandma like me a little more and so I bravely or should I say stupidly attempted to make this nutty bread roll which in theory seemed easy enough. Tragically things did not quite go my way. It is always about finding the right recipe. And if you think a recipe from a Croation Ladies church fund rising cook book would do the trick, you are wrong and so was I. The filling was simply to thin to spread over the bread dough. I was left with a nutty gooey mess.

As always i digress.


I bought a really lovely bundt pan many months ago. Bundt pans are really cool looking. I am attracted to not only the hole in the middle but also the height that one gets from making a bundt cake. It simply looks so grand without having to layer the cake. I have been procrastinating for the longest time to use the bundt pan as it seems like a bundt cake would require way too many eggs and we would be left with way too much cake to eat. Fortunately I came across a recipe that merely requires 3 eggs and vegetable oil. Plus, I have a bag of butterscotch chips just laying around waiting to be used.

Butterscotch Pumpkin Bundt Cake!


The cake turned out pretty nicely. I must say my discounted Home Goods bundt pan did not disappoint. It produced a cake that was evenly browned on the outside, beautifully cooked on the inside and the best part….it just glided out of the pan effortlessly. I was impressed.

The cake was moist and tender. The perfect combination of pumpkin, butterscotch, cinnamon and nutmeg was so comforting and warm on a cold, wet fall evening. The aroma of pumpkin and cinnamon wafted through out the apartment 10 minutes before the bundt cake was ready. It felt like getting a big hug.

When the cake was ready I was torn between a Spiked Butterscotch Rum Glaze or a Butterscotch and Dark Chocolate Drizzle. I was afraid of ruining the bundt cake’s perfection with the wrong adornment. I picked something familiar and safe. The drizzle. Coward! Oh well. I just did not want to fuck it up! Sorry if that is so wrong. I am older now. 32 this coming October. I don’t take as many risks and leaps of faith as I used to. I am more afraid to make mistakes. It sucks but i guess that’s what happens when you are forced to grow up. I miss those care free, frivolous days. Perhaps one day.

In the meantime I have a Butterscotch Pumpkin Bundt Cake. And so I eat and stare in awe at its magnificent beauty. Cake will have to do for now.


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