No. 1 : Quick Recipe

Toasted Pecan Pumpkin Cake

  • 3 Large Eggs
    1 (15 oz) Can Pumpkin
    3/4 Cup Avocado Oil
    1⁄2 Cup Water
    2 1⁄2 Cups Whole Wheat Pas- try Flour
    1 Cup Raw Sugar
    1 Cup Light Brown Sugar
    1 1⁄4 Tsp Fine Sea Salt
    1 1⁄2 Tsp Baking Soda
    1 Tsp Freshly Grated Nutmeg 1 Tsp Ground Cinnamon
    1 1⁄2 Cups Toasted Chopped Pecans
    Powered Sugar for garnish

Step One

Preheat the oven to 350F. Grease and flour, a Bundt pan, 8 or 9” springform pan or a muffin tin.

Step Two

In a large bowl, whisk the 3 eggs. Add the pumpkin, oil and water. Whisk until smooth. Add the flour,sugars, salt, baking soda and spices. Mix well. Stir in the pecans.

Step Three.

Pour the batter into the prepared pan, bake 65 to 75 minutes, or until a toothpick inserted near the center comes out clean. Let cool on a rack for 10 minutes, remove from the pan and let cool complete- ly. Dust with powdered sugar.

No. 2 : Kitchen SCOOP

This cake can be made ahead of time and frozen. It works well as individual tea cakes, made in a mini or regu- lar size muffin tins.

No. 3 : Clever Idea

And make Balsamic Baked Cranberries to top your cake – serve on the side with your Turkey Day bird – or just serve by itself with a dollop of mascarpone, yogurt or whipped cream. To make this versa- tile side dish, start with an oven proof casserole dish. Add 4 cups fresh cranberries, 1 cup brown sugar, 1/4 cup orange juice concentrate and the grated zest of an entire orange. Cover and bake in a 350F oven for about 1 hour, or until cranberries are getting dark and bubbly. Remove from the oven and stir in 1/4 cup Balsamic Vinegar before serving.

No. 4 : Wine FIND of the Week

Dow’s Porto Tawny Port
About $15.00

If you’ve never tried port before because you fear the strong flavor, this smooth and lighter style of port with nutty flavors that matches the
nutty, sweet flavors of the cake will change your mind! Make sure to serve it slightly chilledin a large glass, so you can appreciate its love-
ly aroma. Another plus? You can store it in the fridge, capped well, from Thanksgiving to the Christmas season and it will still be delicious with that holiday’s sweets.

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