“If you have only one smile in you, give it to the people you love.”
— Maya Angelou
In my neck of the woods, Valentine’s Day has always been about finding a sweet way to show people you care about them and really, really love them. I have already shared the story of how my mother made mailboxes for our valentines when we were kids. We also got dessert on Valentine’s Day, back when desserts meant something special was happening.
I must admit that I have always gone overboard in my celebration of hearts and love. When my daughter was little, I was inspired to create heart heaven on Feb. 14. There were hearts on the rugs in our home, little love cards sprinkled around the house and rose petals sprinkled on the carpet as she left her bedroom. It didn’t end there. Signs said, “I love you!” and tiny love notes were tucked in her lunchbox.
And what would Valentine’s Day be without a tray of heart-shaped cookies for her friends at school?
Now that our daughter is grown and living in Boston, we celebrate Valentine’s Day differently. I set the table, light candles and cook one of my husband’s favorite meals (Beef Wellington, butternut squash, and fresh steamed asparagus) and cap the evening with chocolate-dipped strawberries. Although I do miss the days of going heart wild, it feels right to celebrate Valentine’s Day by enjoying the life you have come to know with a home-cooked meal with the Valentine I have loved forever.
This Red Velvet Bundt Cake is easy and delicious, and a wonderful end to a special meal.
Red Velvet Bundt Cake
Ingredients
¾ cup canola or vegetable oil
½ cup unsalted butter, melted
1¾ cups granulated sugar
2 large eggs
1 cup buttermilk
2 tsp. vanilla extract
1 tsp. vinegar
2 Tbsp. red food coloring
2½ cups all-purpose flour
4 Tbsp. unsweetened cocoa powder
1 tsp. baking soda
1 tsp. salt
Cream Cheese Glaze
4 oz. cream cheese, room temp
1½ cups powdered sugar
3 Tbsp. milk
½ tsp. vanilla extract
Directions
Cake
Coat bundt pan with nonstick cooking spray. Sprinkle on a generous amount of sugar, and rotate the pan until it is fully covered in sugar.
Preheat oven to 350 degrees.
Mix together flour, cocoa powder, baking soda and salt. Put aside.
In a large bowl, whisk together oil, sugar, butter until mixture is smooth. When it’s smooth, add in egg, buttermilk, vanilla, vinegar and food coloring.
Fold in half of the dry ingredients, until almost combined. Then fold in the remaining dry ingredients until all are incorporated.
Pour batter into prepared bundt pan and bake for 45 minutes or until a toothpick comes out clean.
Let cake rest for 30 minutes. Turn onto cooling rack and let it sit for another 30 minutes.
Cream Cheese Glaze
Using a hand mixer, combine cream cheese and powdered sugar. When smooth, add milk.
When the mixture is combined, add vanilla.
Pour over cooled bundt cake and serve! Store leftovers in the fridge … if there are any.
