A simple orange spice cake from Baking with Dorie. No mixer required. The spices are zest of orange, cardamom, ginger. Slight hint of cardamom and citrus was more predominant because i used fiori di sicilia . Butter and cream is used which gives the loaf a very tender crumb. Topped with orange marmalade after bake. A lovely cake.
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That looks and sounds wonderful!!
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Thank you. We really liked it.
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Blueberry pie by request of DH, happy to oblige although I had other thoughts for a pie
! Planning on vanilla ice cream on the side.
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Set up next month’s thread here 
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Do you use your mixer at all or is all the whisking/mixing by hand? I might make it tomorrow.
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I did this with a spoon and my hands.
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Looks delicious!
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A question for @LulusMom1:
I’m planning on baking the whiskey cake tomorrow. What weight are you using per cup flour for the Bon Ap recipe?
Thanks in advance!
If I’m mistaken, I welcome the correction from her, but my recollection is that @LulusMom1 is one who prefers using volume measurements to weights.
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I did since find a reference on the internet for Bon Ap at 125 grams per cup. Sounds like a good middling-figure to me…
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I made it in January so photo is on January thread.
The recipe just says 2 cups of flour so that’s what I used. I liked the texture of the cake, not too sweet. I and others couldn’t taste the bourbon.
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Caitlin is correct- I am a philistine, and don’t use weights.
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Lol! 
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Me too. Then again, I don’t bake enough to warrant finding room for a scale, so…
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I love the ATK recipe for British-style scones with currants … like a gorgeous biscuit that you find at fancy tea services. I always had to add a lot more flour when I was kneading on the counter. Once I weighed the flour and it was A LOT more than the volume measurement so I’ve weighed the flour subsequent times.
ATK uses a heavy hand with a cup of flour weighing 140g, and instructs to scoop and level if using volume. That’s @MidwesternerTT’s MO, and she said she weighs when making a KAF recipe for the opposite reason, as her scooped cups weigh a lot more than their 120g cups. As part of this discussion upthread, @MunchkinRedux posted her compilation of different authors’/sources’ flour weights per cup, ranging from a low of 115g to a high of 150g.
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That’s my go to popover recipe as well, after many other dif recipes. Tho I usually just have 1/2&1/2 around and that works fine. Sone recipes yielded pucks that only the dog enjoyed😆
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I think the USA Popover pan makes a difference, went up $1, now $37.
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Chocolate whiskey bundt folks — Do you think this would work as well substituting Goslings dark rum?
ETA: oops, wrong month, although we did discuss it here.
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