On Christmas morning I turn into a giddy child. I have a hard time sleeping on the 24th and I wake up early, probably way too early, filled with excitement for the morning ahead. Around noon, we head to my husband’s parents place where we eat our Christmas dinner, open presents, do a jigsaw, eat faspa, and play games before heading home in the evening. But Christmas morning belongs to just the two of us and I don’t want to waste a moment of it.
Sure, presents are awesome, but I actually love the whole ritual of making coffee, putting on Christmas music, lighting up the tree and just hanging out with each other. Last year, I made this walnut cake on Christmas eve and we ate a slice with our coffee for breakfast. It’s buttery and rich and not too sweet and I thought it was perfect as a simple Christmas breakfast. The walnuts give a great crunch – just to sure to use the best walnuts you can find. Bad walnuts are awful and good ones are a thing of beauty. If you’re going to eat cake for breakfast, why not eat it on Christmas day?! I made this cake recently and loved it just as much as I did last year. I think I see a new tradition in the making.
I want to wish all of you a very merry Christmas and a happy holiday season. When I’ve had harried thoughts about maybe letting this blog slip into the abyss, it’s your comments and unbelievably amazing emails that are a big part that keep me coming back. I’ve met so many wonderful people because of this space and I’m tremendously grateful for that. I love sharing my recipes and slices of my life with you all, so thank you so much for sticking around, putting up with my infrequent posts and helping to make this blog what it is. I’ll see you after Christmas and into the new year (and beyond!). Thanks guys for being so awesome.
(recipe adapted from Sweet Amandine)
2 c all-purpose flour
1 t baking powder
1/2 t salt
3/4 c chopped walnuts
3/4 c unsalted butter
3/4 c granulated sugar
1 t vanilla
1/4 c whole milk
Preheat the oven to 325F. Butter and flour a loaf pan. Set aside.
Whisk together the flour, baking powder, salt in a medium sized bowl. Stir in the chopped walnuts.
In the bowl of a stand mixer, whip the butter until soft. Add the sugar gradually and whip until fluffy. Add the eggs one at a time, waiting until each egg has fully incorporated before adding the next. Add the vanilla. Add the dry ingredients and the milk alternately to the butter mixture, stirring only until all the flour is dampened.
Fold in batter into the prepared pan and bake for 1 1/4 hrs, or until a toothpick inserted in the center comes out clean. Cool in the pan for ten minutes before turning out onto a rack. Cool.