15 years ago today, we took over the cottages that would become Carmel Cottage Inn!

We've made a cranberry, walnut, and orange cake to mark the day. The recipe was given to me by a dear friend. I've tweaked it a little over the years, but it remains a fall favorite.

If you'd like to try it, here's the recipe:

Makes one full-size Bundt cake or two half-size Bundt cakes

Preheat oven to 350°F.

Mix together:

· 2 large eggs

· 1 cup sugar

Add and mix well:

· 2¼ cups flour

· ¼ teaspoon salt

· 1 teaspoon baking powder

· 1 teaspoon baking soda

· ¾ cup oil

· 1 cup buttermilk

· 2 teaspoons vanilla

Fold in:

· 1 cup chopped fresh cranberries

· 1 cup chopped walnuts

· Zest of 2 oranges

· Juice of 2 oranges, strained

· ¾ cup sugar

Combine the orange juice and sugar in a saucepan. Cook over low heat until clear and slightly syrupy.

1. Prepare the Bundt pan or pans.

2. Pour in the batter and bake at 350°F until the internal temperature reaches 200–205°F, or until a toothpick inserted into the cake comes out clean.

3. Remove the cake from the pan immediately and brush with the orange glaze while still warm.

Reserve 2 tablespoons of the orange glaze and mix with ½ cup powdered sugar. Drizzle or pipe over the cake for decoration.