Time has absolutely flown since January, and we've loved every minute of being married. That being said, I definitely wouldn't turn down a second honeymoon/vacation right about now (in my dreams, right?).
I know it may seem silly to celebrate a milestone as seemingly unimpressive as six months (I even had a few people comment to that effect), but to us, it was worth a small party - aka just the two of us. I recognize that it's just a blink when compared to many couples' time together, but truthfully, I hope I never stop finding reasons to celebrate us. Be it 6 months, 6 years, or 6 decades, my prayer is that we will always take pause in celebration of our marriage, to just stop all the craziness of daily life just long enough to take true joy in our commitment to each other. And what better way to enjoy that moment than with a good meal and of course, cake!
Adapted from The New Midwestern Table cookbook by Amy Thielen, this Honey-Pear Bundt Cake was seriously delicious! And yes, I did make a tiny bunting just for the occasion then strung it up with embroidery floss and chopsticks. Though certainly not as glamorous as the one in the book, my slightly adapted recipe is as follows:
- 4 Anjou pears
- 2 sticks + 2 Tbsp unsalted butter at room temp
- 1/4 cup + 2 Tbsp honey
- 2 Tbsp spiced rum/cider
- 2 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup + 1/3 cup sugar, separated
- 1/2 cup brown sugar
- 6 eggs
- 2 tsp vanilla extract
- 2 Tbsp fresh lemon juice
- Preheat over to 400F and prep a 10-cup Bundt pan with a light coat of butter and flour
- Peel, quarter, and core the pears. Heat 2 Tbsp of butter over medium high in a large skillet, add pears and cook 5 min, add rum and Tbsp honey, cook additional 10-12 minutes.
- Set a colander over a bowl and pour pear mixture over. Reserve liquid and let cool.
- In a medium mixing bowl, sift together the flower, baking powder, and salt.
- In a large mixing bowl, beat remaining butter and all but the 1/3 cup white sugars together until light and fluffy. Add eggs two at a time, mixing after each addition, then add vanilla and remaining honey.
- In three additions, add flour mixture to egg mixture, being careful not to over-mix.
- Gently fold in pears then pour batter into pan.
- Bake at 400F for 10 minutes, reduce heat to 325F and bake another 50-60 minutes.
- Cool for 20 minutes before turning out onto rack.
- While the cake cools, heat 2 cups of the pear liquid, remaining 1/3 cup sugar, and lemon juice in a saucepan. Boil until the mixture condenses and becomes slightly syrupy. Cool 10 minutes.
- Setting your cooling rack and cake over the sink, use a pastry brush to glaze the cake with the juice reduction. I did 4-5 applications letting each cool slightly in between so the glaze was soaked in and coated the top well.
- Serve warm and with a glass of milk. Yum!!