Monday, November 21, 2016

pumpkin cranberry mini bundt cake with nutmeg spiked cream cheese glaze




It's finally here.  Thanksgiving week.  And I am so. very. thankful.

We have had two days of cleaning the house, doing laundry, cooking, decorating for Christmas, watching Christmas movies on the Hallmark Channel and packing for Indiana.  It is has been a perfect weekend.  This afternoon we will pull into home, and it will feel so good.

I'm not sure what I'm looking forward to more... playing games, laughing with the kids, reading magazines I've saved for the trip, cooking, eating... I love every bit of it.  Every last bit.  And I'm promising myself I will savor it all.  I'm very hopeful the time will go slowly and somehow expand into long, lazy days and cozy, comfy nights.

This week is as special as they come.  It's Daniel's and Popie's birthday week, and it falls on Thanksgiving day this year.  Popies' been gone over a year now, but there are still moments that catch my breath.  I see him in a picture, or come across a memento, and it's almost as if he never left.  I still wish I could have him one more day.  I wish I could see him and Daniel blow out their combined birthday candles one more time.  Oh, how I'd given anything to look up on the deck and see him sitting next to Ma, having the time of his life, watching us all play our annual Thanksgiving/birthday football game in mom's and dad's backyard.  I know he's as happy and joyous as he can be, but I'm selfish.  And I wish I could have him back once more to "hug his neck."  That's how he'd say it.

Thanksgiving has always been my favorite holiday, because there is nothing better to me than sitting around a big 'ol table of wonderful food with the dearest ones in life. Family.

Thank you, God, for loving me first so that I could know how to love others.  You have given such grace and mercy, hope and joy, to my life.  For all that You've done I will thank You, for all that You're going to do.  For all that You've promised and all that You are, is all that has carried me through.  I thank You.  In Jesus, Amen.

Pumpkin Cranberry Mini Bundt Cake 

with Nutmeg Spiked Cream Cheese Glaze

makes eight mini bundt cakes or two 9x5 loaves
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 1/2 cup oil
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 4 eggs, well beaten
  • 2 cups canned pumpkin
  • 1/2 cup dried cranberries
For the glaze
  • 4 oz cream cheese, softened
  • 1/2 cup confectioner's sugar
  • 1 tsp vanilla
  • 3-4 tbsp milk
  • freshly grated nutmeg
1. Sift together flour, salt, baking soda, baking powder and cinnamon three times; set aside.

2. Combine oil and sugar in a second bowl and mix well; blend flour mixture into oil mixture.

3. Add eggs and pumpkin; mix well.  Stir in cranberries.

4. Spoon into mini bundt cake molds or 2 9x5 greased and floured loaf pans.  If cooking mini cakes, cook at 350 degrees for 25-30 minutes.  If loaves, cook at 350 for one hour.

5. Meanwhile, make glaze by beating cream cheese until very fluffy.  Add sugar and vanilla and mix well.  

6. Add milk until desired consistency is reached.  Grate nutmeg to taste.

5. Remove cakes/loaves from oven and cool.  Turn cakes loaves onto cooling rack.

6. For easy clean-up, place a piece of aluminum foil under cooling rack.  Pour or spoon glaze over cakes/loaves. If desiring a thicker glaze, spoon glaze mixture into baggie, snip off corner, and "pipe" glaze over cakes/loaves.  

Cake recipe adapted from Gooseberry Patch Comfort & Joy. 
Glaze recipe from The Lazy Daisy Kitchen.