Bake from Scratch May/June 2019
This issue embraces the restorative power of tropical tastes, from a creamy, dreamy pie roundup to a collection of recipes highlighting one of the greatest ingredients to come from these warmer climes: vanilla. Our cover star, the Guava Jam Cake, is inspired by Bahaman resident Angelika Bacchus’s love for the local guava duff, a jammy steamed pudding that always gets drowned in a rich butter rum sauce. Then there are the blondies, an epic bake-your-own-adventure feature that offers three perfect base recipes and six creative variations. Plus, we’re diving into the history of the Hawaiian bun, that addictive bread roll that’s always a welcome sight at the dinner table. And, yes, there’s plenty of rum cake—five recipes, to be exact. At the golden heart of this issue is an epic Bermudian travel feature, highlighting our favorite bakeries, baked goods, and ingredients that make this island so sweetly unique. Dive in, bakers!