Thanksgiving is just one week away and it is never to early to start planning your menu. In fact, I would hope that you have at least started thinking about what you will be cooking next week. With every successful Thanksgiving dinner, there are a number of staples that I couldn't imagine not having. These include turkey, cranberry sauce, mashed potatoes and gravy, stuffing, and of course pumpkin pie.
While I would agree that every Thanksgiving meal should have these staples, I love to throw in some fun new recipes into the mixture as well. A word to the wise however, try the recipe at least once before the main event. You want to be sure that it is a good recipe and that it is worth sharing with your friends and family.
I do love pumpkin pie, especially for dessert on Thanksgiving. But if I am being honest, it can get a little old. I enjoy having a few options for my post-meal treat. I came across this recipe for an apple spice cake while browsing the pages of Ina Garten's new cookbook, Make It Ahead. It is a sweeter cake, so I think it would balance the sweet yet savory flavor of pumpkin pie very nicely.
Do you have any other favorite Thanksgiving desserts?
Apple Spice Cake
1 cup chopped pecans 1/2 cup dark run, such as Mount Gay 1 cup golden raisins 1 cup granulated sugar 1 cup dark brown sugar, lightly packed 3 extra-large eggs, at room temperature 3/4 cup vegetable oil 2 teaspoons pure vanilla extract 2 teaspoons grated orange zest 2 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/8 teaspoon ground gloves 1 1/2 pounds Granny Smith apples, peeled, cored, and 1/4-inch diced vanilla ice cream caramel sauce
- Preheat the oven to 350 degrees. Grease and flour a 9x13x2-inch baking pan.
- Place the pecans on a sheet pan and toast them for 5 to 10 minutes, until lightly toasted. Set aside. Combine the rum and raisins in a small bowl, cover with plastic wrap, and microwave for 60 seconds. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the granulated sugar, brown sugar, eggs, vegetable oil, vanilla, and orange zest on medium speed for 3 minutes. Sift the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves into a medium bowl. With the mixer on low, slowly add the flour mixture to the wet mixture, just until combined. Drain the raisins, discarding the liquid. With a rubber spatula, fold the raisins, pecans, and apples into the batter. Spread into the prepared pan and smooth the top.
- Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool, cut into squares, and serve warm or at room temperature with a scoop of vanilla ice cream and a drizzle of warm caramel sauce.