Sunday, 11 October 2015

Thanksgiving Cake.

Thanksgiving Cake

Autumn is festive for many reasons. The leaves changing colours to beautiful hues of orange and yellows, the weather bringing out our coats, scarves, boots and gloves!! Foods are seasonal too. Fall also means time for a fresh crop of dry fruits and nuts, apples, oranges and pears in fresh abundance everywhere and time to think of the "Autumn Warmers"  like soups, Pies and Baked puddings!


Here is a wonderful cake to share which gives our souls a warm glow. Have it with a cup of steaming coffee or tea, or serve it as a dessert with whipped cream, custard or even ice cream. Caramelised apples or pears and even oranges compliments this cake beautifully. Glazing it with maple syrup is just another option. Happy Thanksgiving Canada.  









Serves 16 persons
Beat together until light and fluffy

8oz/225gm soft butter
2 cups sugar

add 2 eggs, one at a time and continue beating


Lower the speed of the beater to the lowest and add 


Dry ingredients

Sieve together
2 cups sifted all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
zest of 2 oranges

1 1/2 cups broken walnuts


Wet ingredients

1 cup cream with 1/2 lemon freshly squeezed. Stir it rapidly with a tsp for 1 minute to make it slightly thicker, 
1 1/2 tsp vanilla
3 tbsp grand marnier; You may use Cointreau, Drambuie or Whisky if you prefer.

Tip To add the dry and wet ingredients, alternate both, always starting and ending with the dry. 


Prepare a 10 cup bundt pan,  well buttered and floured.


Preheat the oven to 350F/180C, pour the batter inside the pan and bake for about 50 minutes. Test the cake with a skewer to ensure it is clean before removing from the oven.

Let it cool for 5 minutes and over turn the cake on your serving platter.

Optional

Serve with whipped cream or cream cheese.
If you wish to glaze it, Mix 2 tsbp butter, 2 tbsp maple syrup and 2 tbsp icing sugar. It should be thick enough to be a paste, yet soft enough to drizzle with a spoon. 

For more cake recipes click
Niloufer's Kitchen: Persian Fusion

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