This is a lovely Bundt cake, and a fitting tribute to my dad, who loves chocolate cake and who taught me to love whiskey.

The cake is super moist and intensely chocolate thanks to the addition of a bit of black cocoa powder. I brought it to work, since my dad lives about a thousand miles away from me, in Idaho – so no cake for him!

I called my dad this morning to wish him a Happy Father’s Day and to thank him for being a great dad. He’s loving and nonjudgmental, stubborn, straightforward, kind. He loves wide open spaces, the mountains, ice cream, tractors, and working outdoors. He’s a good cook, and makes a mean smoked pork shoulder. He is exceptionally good at maintaining his old cast iron pans, which are slick and completely nonstick thanks to years of care and seasoning.

My cowboy dad raised a kid who is mostly his opposite: a city girl who hates to garden, who loves coffee shops, traveling the world, and geeking out over the latest technology. But we somehow get along great. Even the best parents can drive their adult children a little crazy, but I always look forward to time with my dad. We always find things to talk about, and I can be myself around him and he still thinks I’m okay (more than okay, he treats me like a princess, to be honest).

Happy Father’s Day, Dad. I’m one lucky daughter.

For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.

• Dad’s Black Cocoa Bundt with Butter Whiskey Glaze (Baked Occasions, p. 132)