Nom Nom Nom

Nom nom nom. Had you been at our house last night, that is sound you would have heard of my husband and I gobbing up this lovely handmade Gugelhupf cake. I bought this beautiful baking form at a market here with my dear friend Esra and I couldn't wait to use it.

So I made a Gugelhupf cake (recipe here minus the raisins, cherries and almonds) and added 1/4 cup of rum and a teaspoon of vanilla extract (note: I smuggled the vanilla extract over from the states because all the American expats advised me to, but now they sell giant bottles of it at the Galleria Kaufhof grocery store downtown so, oh well, didn't need it after all). This cake was delicious, very moist and heavenly though I didn't stick to the recipe since I'm a bit of a rebel chef. But it was still delish. And the form made it look like a gorgeous giant donut. :) FYI: History of Gugelhupt cake here. (image: holly becker for haus maus)