I don't know about you, but I'm starting menu preparation for Thanksgiving. I already know what's going on the table for the main course; turkey, stuffing, mashed potatoes, sweet potatoes, cranberries, salad, relish tray, etc. etc... no, I'm not worried about dinner, I'm thinking of dessert.
I'm dedicating (nearly) every one of my November posts to Thanksgiving Desserts! And believe me, I've got plenty!
This first dessert I'll share with you:
Pumpkin Pound Cake
This cake will complement any Fall Feast whether you are having turkey, ham, goose, or faux turkey; all you need are loose pants! It is a pure cake with just a hint of spice in the glaze, allowing the full flavor of the pumpkin to shine through! Plus, it has a gorgeous color...
1 cup butter
1 cup sugar
1 cup Stonyfield Organic Greek Yogurt
1 cup pumpkin
Mix together until creamy
4 whole eggs
3 tablespoons honey
2 teaspoons vanilla
Whisk to incorporate
2 cups flour
¾ teaspoon salt
½ teaspoon soda
1 teaspoon powder
Bake at 325F°, 45-60 minutes
Cake is done when top springs back to the touch
Let cook in pan for 10 minutes, then invert on wire rack
1 teaspoon molasses
2 tablespoons honey
¼ teaspoon cinnamon
Pinch of cloves
Melt together until runny, and pour over top of cake and let run down sides
You may have noticed over the past few weeks a little subtle advertising for Stonyfield Organic Greek Yogurt. I was invited to review this product and create a few recipes with it; in all honesty I really love it. It's light, and slightly acidic. Unlike traditional yogurt, which can be runny and clumpy, this yogurt is all smooth. There are no artificial colors, flavors or sweeteners, and it's made from organic milk. It is a bit hard to find, but if you make your way over to any health foods store, you should likely be able to find it in the dairy section.
Plus, this yogurt is extremely versatile. I've made two cakes, ice-cream, and cornbread, and have found it lends a delicious airy quality to everything: