Pumpkin Spice Cake

Greetings, Dear Readers.

For most, this holiday was not like any other. Many of us celebrated with a smaller circle of family or friends; some celebrated alone. However your holiday looked, I hope it was peaceful.

Here at my home, we made a much smaller feast - a turkey breast roast instead of a whole turkey. As we are not fans of white meat, we were quite surprised that it was very moist and flavorful. Of course, I'm sure that was mostly due to the butter/garlic mixture Mr B slathered all over it! I made a cranberry chutney from David Lebovitz's recent column that was probably the best cranberry side dish I've ever had. As David mentions, this chutney would be great alongside pork, roasted veggies, or even cheese. Also on the menu, a terrific sautéed greens with smoked paprika from The NY Times. And, because in my mind no meal is complete without bread, homemade dinner rolls from The Spruce Eats.

Cranberry Chutney with next-day turkey sammy

At the last minute I decided to make a dessert, but I really didn't feel like going through the whole pie routine. However I still wanted something pumpkin-y and Thanksgiving-ish. King Arthur Flour to the rescue. Their Pumpkin Spice Cake hit all my wants and desires: pumpkin ('natch), the essential fall spices of cinnamon, nutmeg, and ginger; some dried fruit (raisins), and walnuts. No eggs, no sour cream, no yogurt - so chances are you've got everything you need in your cupboard right now (you probably even have a cup of pumpkin in your fridge that you didn't use in your T-Day desserts and were wondering what to do with it). Make. This. Cake. It is tender, SO moist, easy (doesn't require a mixer), quick, and absolutely delicious! All it needs is a sprinkle of confectioners' sugar and you're ready to enjoy. A dollop of whipped cream wouldn't hurt either, would it? 

It's snowing confectioners' sugar!