I thoroughly enjoyed baking this recipe. It was easy for me because I set out all the ingredients, separated the eggs, measured the dry stuff before I went to Pilates class in the early morning. So when I got ready to bake, it was a breeze. Watching the actual chemical changes, like the egg yolks turning thick and light yellow and the beating of the egg whites is fascinating to me. And I also got to use my improved folding technique, learned at the cooking class at the Mansion in Savannah.

The local wine store (Market Square) had plenty of grappa to choose. I bought the moscato, thinking it would work better than barolo or pinot noir for a cake recipe. The honey flavors the cakes so nicely with the grappa.
If you can’t tell from the photo, I used some little pansies to decorate along with powdered sugar. I served them with ice cream, too. The mini bundt cake, while making a really pretty presentation, is a large serving. Somehow, I managed to eat mine, though. Clean plate club!