Here is the recipe for an apple bourbon pecan bundt cake that I found on the New York Times Cooking site. I discovered the site last week, seems it launched a week before. Wonderful source of recipes - 16,000+ - and a way to save them in your own recipe box. Bright, white, simple format. The cake called for candied ginger which I didn't have and couldn't find easily. So I used golden raisins sprinkled with ground ginger. Couldn't really taste the ginger. The cake came out moist and looked wonderful but I think it was lacking in a level of additional needed flavor. So I'll add allspice or cardamon or cloves. Also next time I'll double the amount of bourbon-sugar syrup to soak it in. But I'll definitely go back to the site. Now that I'm donating most of my cookbooks to the library and getting recipes online, this NY Times section can be my first go-to.
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