No. 1 : Quick Recipe
Toasted Pecan Pumpkin Cake
- 3 Large Eggs
- 1 (15 oz) Can Pumpkin Puree (not Pumpkin Pie filling)
- 3/4 Cup Avocado or Grapeseed Oil
- ½ Cup Water
- 2½ Cups Whole Wheat Pastry Flour
- 1 Cup Raw Sugar
- 1¼ Cups Light Brown Sugar
- 1¼ Tsp Salt
- 1½ Tsp Baking Soda
- 1 Tsp Freshly Grated Nutmeg
- 1 Tsp Cinnamon
- 1½ Cups Toasted Chopped Pecans
- Powdered Sugar for Dusting
Preheat the oven to 350F. Grease and Flour, (or use Baker’s Joy*), a Bundt Pan.
In a large bowl, whisk the 3 eggs together. Add the pumpkin, oil and water. Whisk until smooth. Add the flours, sugars, salt, baking soda and spices. Mix well. Stir in the nuts
Pour the batter into the pan, bake 65 to 75 minutes, or until a toothpick inserted near the center comes clean. Let cool on a rack for 10 minutes, remove from the pan and let cool completely. Dust with powdered sugar.
No. 2 : Kitchen SCOOP
*Bakers Joy non stick spray is an easy time and a “mess” savor. With no calories and no fat, it’s an easy and light way to grease and flour pans in one step.
No. 3 : Clever Idea
And make Balsamic Baked Cranberries to top your cake. To make this versatile 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.
No. 4 : CHEERS
There are lots of suggestions about wine to pair with the big bird on Thanksgiving – but what about dessert? Whether its this pumpkin ginger cake, sweet potato pie or a sweet and sticky pecan pie, they will all go well with a glass of Tawny Port. Its flavors of caramel and dried fruit are rich and sweet with layers and layers of fruit and hints of walnut and vanilla leading to a smooth finish. This is a delicious wine to pair with your special desserts. Serve it up slightly chilled in small glasses.