Until very recently, I refused to play card games. I am totally pro-game in any other category. Board games? Love them. Hit me up with some Cranium or Taboo and I’m good to go. Video games? You betcha. I may or may not be a little bit obsessed with Fallout, Tomb Raider, Hitman, and Splinter Cell. Sports games? Hahaha, just kidding, guys. I hate sports.
But cards never made sense to me. My husband would try to explain games using words like “trump” and “trick,” and I couldn’t understand why he was talking about a douchey billionaire and prostitutes while he was supposed to be teaching me to play. He had explained Poker and Euchre to me about 8 times each, but as soon as the game would end, the rules would magically and immediately float out of my brain.
Recently, though, he taught me to play Five Hundred and Bolivia. I am obsessed with Bolivia. Five Hundred is great for a quick turnaround, but Bolivia is the long haul. It has so many rules! And I am obsessed. I also got my mom hooked. I taught her how to play last weekend. Friday night, I went over to play with her and was there until 2:30 in the morning. And I kicked her ass.
The taste of defeat must have been too bitter for her, because she texted me Saturday wanting me to come back over for a rematch. I was busy, but my husband and I both went back over Sunday for another round. Then I destroyed them both with my mad Bolivia skills. I need to start putting money on this game.
To soften the blow of my righteous Bolivia prowess, I made this Pumpkin Cranberry Bread. Full disclosure, I used rum in it. Because I can’t stop putting booze in things. And the batter tasted amazing, but the rum flavor was totally lost in baking. So save yourself the rum and just use water or orange juice, and it will probably taste just as delicious. Unlike my mom’s Bolivia game, which just tastes like defeat. Buuuuurn.
- Cake Magic
- 3 cups (360 grams) all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons sea salt
- 2 tablespoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon freshly grated nutmeg
- ½ teaspoon cloves
- 3 cups (600 grams) granulated sugar
- 1¾ cups (425 grams) pumpkin puree
- 4 large eggs, room temperature
- 1 cup vegetable oil
- ½ cup water or orange juice (see note)
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1 cup (100 grams) fresh or frozen (thawed) cranberries
- ¼ cup pumpkin seeds
- 2 tablespoons confectioners' sugar (optional)
- Preheat oven to 350°F. Brush two 9 x 5-inch loaf pans (mine are actually 8½ x 4½-inch pans!) with Cake Magic, or grease and flour them.
- In a large bowl, whisk together flour, baking soda, salt, and spices. In the bowl of a stand mixer fitted with a paddle attachment (or another large mixing bowl and a hand mixer), mix together sugar, pumpkin puree, eggs, vegetable oil, and water (or juice), orange zest, and vanilla extract until blended.
- Pour liquid ingredients into dry ingredients and mix with a rubber spatula or wooden spoon until just combined. Gently fold in cranberries. Distribute batter evenly between your two pans. Sprinkle the tops of each loaf with pumpkin seeds.
- Bake for 65-75 minutes, until a toothpick or cake tester inserted into the center of a loaf comes out clean. Cool in pans on a wire rack for 10 minutes, then carefully turn them out and let them cool completely on the racks, 1-2 hours. Or eat it while it's warm! Before serving, sift confectioners' sugar over the top, if desired.
- I used rum when I made the bread, but the flavor didn't shine through. So I recommend using water or orange juice, as the original Libby's recipe suggests, but I didn't test it with these two liquids.