Wednesday, February 13, 2013
A Good Excuse For Cake
Though it's probably not the best test of new vanilla, I decided on a version of pastry chef and sweet blogger (and cook book author) supreme David Leibovitz's persimmon cake. We have plenty of frozen pulp that I put away from our trees this year. I have cream cheese for the frosting. I have a bag of currants from another recipe I could use up. Beside Lebovitz's recipe is flavored with not just vanilla but bourbon. A wining combo. A combo I think our friends at Vanilla Nouveau also like.
When most cooks say bourbon vanilla they are referring to beans from the island of Madacascar known for a pure clean vanilla taste. VN has produced what all we bakers (especially ones like me with a fondness for Southern style desserts) have been wishing for, a bourbon vanilla infused with actual bourbon. You certainly get a whiff of whisky when you open the bottle and that infusion added a layer of tasty intrigue to my cake -- especially to the uncooked cream cheese frosting where the vanilla really shown through, tempering the tang with a rich mellow undertone of sophisticated flavor.
Thanks so much Vanilla Nouveau for your flavored vanilla and for another excuse to bake. Sweet!